Mini Carrot Cupcakes

Carrot cake makes for a delicious cupcake. Covered in coconut, these little treats look like snowballs.

Marissa Rothkopf Bates

Ingredients

1 cup granulated sugar		1/2 teaspoon cinnamon
1/3 cup vegetable oil (canola oil is good)		1/2 teaspoon pumpkin pie spice
2 teaspoons freshly grated orange zest		1/2 teaspoon salt
2 teaspoons vanilla		1 1/2 cups shredded carrots
2 large eggs		1/2 cup dried cranberries
3/4 cup plus 2 tablespoons all-purpose flour		1/4 cup shredded sweetened coconut, plus more for decorating
1 teaspoon baking powder		3/4 cup confectioners' sugar
1/2 teaspoon baking soda		8 ounces cream cheese, softened

Prep: 20 min Total:

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1
Preheat oven to 350 degrees F. Line two 24-cup mini-muffin pans with paper mini-muffin liners.
2
In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.
3
In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt, then stir into the wet ingredients until just blended. Fold in the carrots, dried cranberries and coconut.
4
Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center. Place on racks to cool.
5
While the cupcakes are cooling, beat together the confectioners’ sugar, cream cheese and remaining teaspoon of vanilla until smooth. Frost the cupcakes and dip each into a bowl filled with coconut to make them look snow-covered.

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