Coconut Carrot Cupcakes

Coconut Carrot Cupcakes

1 cup sugar
1/2 cup oil (canola or light olive)
Grated rind of 2 oranges
2 tablespoons orange juice
1 teaspoon vanilla essence
2 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp mixed spice
1 1/4 cups flour
1 1/2 cups grated carrot
1/2 cup walnuts
1/2 cup coarse thread coconut

Preheat oven to 180 degrees C. Line a tray of normal sized muffin tins with paper cases. In a large bowl, mix all the ingredients till just combined. Spoon into the paper cases and bake for 25 to 30 minutes. Cool in the tin before icing with Cream Cheese Frosting.

Cream Cheese Frosting

125gms soft spreadable cream cheese
1 cup icing sugar
1 tsp grated orange rind
3 tablespoons (approx) coarse coconut

Beat cream cheese, icing sugar and orange rind together. You may need a little extra icing sugar if the mixture is too soft. Spread over the cold cupcakes and sprinkle with the coarse thread coconut.

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