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Carrot Cupcakes with Cream Cheese Icing

Martha Stewart
  • minutes
  • Serves 12

INGREDIENTS

1 1/2 cups

Carrots

2

Eggs, large

7/8 cup

All-purpose flour

1/2 tsp

Allspice, ground

1 tsp

Baking powder

1/2 tsp

Baking soda

3/4 cup

Confectioners' sugar

1 cup

Granulated sugar

1/2 tsp

Salt

3/4 tsp

Vanilla extract, pure

1/3 cup

Vegetable oil

1/4 cup

Coconut

1/2 cup

Walnuts

2 tbsp

Orange juice

8 oz

Bar cream cheese