carrot cupcakes!

few days ago i bought some carrots for Shofi. i bought three big carrots, so it still left quite a lot.
i was browsing for some carrot recipe, and found this martha stewart's recipe
carrot cupcakes with creamcheese icing
i made full recipe for the cupcakes and half recipe for the icing, but it still enough to frost the whole cupcakes.
it was taste reallyyy good, moist, fluffy and pretty easy to make.
so if you have some leftover carrots and free time, go to the kitchen and make these babies ;)

Carrot Cupcakes with Creamcheese Icing
click here to see the original recipe.

Ingredients
cupcakes:
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice (i skip this)
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
icing:
1/4 cup shredded coconut, plus more for garnish (i use shredded raw carrot)
8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar

Directions
-Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
-Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
-Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
-Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
-Frost cupcakes, and garnish with shredded coconut.

too much photos?
lol. i just can't get enough capturing these babies.
too bad i forgot to take a picture of how inside the cupcakes.
but believe me this is a good choice for your leftover carrot.

lets give it a try!

happy baking ;)