Carrot Cake Cupcakes with Toasted Coconut
 
Ingredients
  • Cupcakes
  • ¾ cup all-purpose flour
  • ¼ cup quick cooking oats
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup agave nectar
  • ¼ cup canola oil
  • 2 oz carrot baby food
  • 2 large eggs, lightly beaten
  • 1¼ cup grated carrot
  • ½ cup golden raisins
  • Frosting
  • ⅓ cup (3 oz) cream cheese, softened (I used ⅓ less fat)
  • 1 tablespoon butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup flaked sweetened coconut, toasted
Instructions
  1. Preheat oven to 325. Line muffin pan with liners and spray liners with cooking spray.
  2. To prepare cupcakes, lightly spoon flour into dry measuring cups, level with a knife. Combine flour, oats, cinnamon, baking powder, baking soda and salt in a food processor. Pulse six times, until well blended. Place flour mixture in a large bowl. Combine agave nectar, canola oil, baby food and eggs. Stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into liners, filling each one about ⅔ of the way full.
  3. Bake at 325 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan or on wire rack.
  4. To prepare frosting combine cream cheese and butter in a bowl and beat with mixer (or in stand mixer). Beat at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth. Spread over cupcakes and sprinkle with toasted coconut. Cover and chill.
Notes
Recipe adapted from Cooking Light.

This recipe keeps for up to three days in the refrigerator.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/10/carrot-cake-cupcakes-with-toasted-coconut/