All that's Fall.

I love Autumn...

 

Well, a normal autumn. I like when the leaves change their color and there is a nice lingering crispness in the air. It's the season of all things delish like pumpkin, spices, and pies. I  thought it woud be the perfect time to share my FAVORITE fall recipe: My carrot cake cupcakes!

 

You'll need:

1 1/4 cup of shredded coconut

1 cup of sugar

1/3 cup of veggie oil

2 tablespoons of orange juice

1/2 teaspoon of vanilla extract

2 large eggs

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground all spice

1/2 teaspoon of salt

3/4 cup plus 2 tablespoons of flour

1 1/2 cup of shredded carrots

1/2 cup of chopped walnuts

 

Frosting:

8 ounces of Philly cream cheese at room temperature

3/4 cup of confectioners' sugar

1/4 teaspoon of vanilla extract

 

1. Preheat oven to 350 degrees. Spread 1 cup of coconut on a cookie sheet and toast until golden brown. (I've noticed the sweeter and moister the coconut the easier it burns so keep a close eye on it) Take it out and let it cool on the counter.

2. In a mixing bowl, combine sugar, oil, orange juice, vanilla, and eggs. MIX. Add baking powder, baking soda, allspice, and salt. MIX. Add flour. MIX. Add the carrots, walnuts, and 1/4 of the remaining coconut. And yes you guessed it...Mix it all up!

3. Either oil the pan or what I love for a mess free cupcake tin is foil cupcake liners. Less mess and you don't have to worry about oiling the pan up too much or too little.

4. Bake for 25 minutes followed by the toothpick test. Let the cupcakes cool before adding the frosting.

 

For the frosting, whisk the cream cheese, sugar, and vanilla together until smooth. I like to use the whipped Philly cream cheese because it stirs easier than the block. Frost the cupcakes and sprinkle the toasted coconut on top.

If you're not going to eat them right away remember to refridgerate them!

 

 

Well?!...Go enjoy your cupcakes silly! Happy Autumn!