Carrot Nut Cupcakes

Courtesy of Joann Hensley

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1½ cups grapeseed oil
• 2 cups sugar
• 4 eggs
• 2 cups carrots, finely grated
• 1 cup black walnuts, finely chopped
• Frosting:
• 8 oz. cream cheese, softened
• ¼ cup butter (no substitutes), softened
• 2 cups powdered sugar
• ⅓ cup flaked coconut
• ⅔ cup black walnuts or pecans, chopped

Directions

For cupcakes: Sift together the first 5 ingredients; combine oil and sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients, mixing well. Fold in carrots and walnuts. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 12-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting: ln a large mixing bowl, combine cream cheese and butter. Beat on low speed for 30 seconds. Gradually add powdered sugar. Combine well. Beat in coconut and nuts; frost cooled cupcakes and store in the refrigerator.

Send us your recipes!