Carrot Cupcakes and Coconut Frosting
Efrain Cuevas of Clandestino Dining shares his recipe for carrot cupcakes with coconut. Learn how to prepare this delicious but healthy treat for your next birthday or other special occasion!
preparation
preparation time
15 mins
cook time
30
servings
6
calories
1230
ingredients
0.5 cup walnuts toasted and coarsely chopped
2 cup grated raw carrot
1 large apple peeled and grated
2 cup flour
3 eggs
1 cup agave nectar
1 teaspoons baking soda
0.5 tablespoons baking powder
0.5 teaspoons salt
0.5 tablespoons ground cinnamon
0.5 teaspoons ground nutmeg
0.5 cup coconut
0.75 cup canola oil
1 tablespoons vanilla extract
1 cup coconut
8 ounces fat-free cream cheese softened
0.25 cup agave nectar
directions
Preheat oven to 350 degrees Fahrenheit. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ground cinnamon and nutmeg. Stir in the nuts and the coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Pour evenly into muffin pan lined with paper muffin cups. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. To make frosting, beat the cream cheese with the coconut and agave. Using a piping bag, pipe the frosting on top of the cupcakes and serve.
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