Karrot Kupcakes for Kristi

My friend Kristi asked for a good cookie recipe, since I had posted a recipe for my dog. How about a good moist cupcake instead? Since it has carrots, it's healthy, right?

1 cup sugar
1/3 cup vegetable oil
2 tbsp. fresh orange juice
1/2 tsp. vanilla extract
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup plus 2 tbsp. flour
1/4 cup shredded coconut
1 1/2 cups shredded carrots
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. In a bowl, combine sugar, oil, orange juice, vanilla and eggs. Stir in baking powder, soda, cinnamon and salt. Add the flour and mix. Stir in shredded carrots, coconut and nuts.

Spray a muffin tin with nonstick spray or line with muffin liners. Distribute the batter evenly. Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let cupcakes cool then frost generously with cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese, at room temp.
1 cup powdered sugar, sifted
1/4 tsp. vanilla extract

In a medium bowl, whisk cream cheese, sugar, and vanilla together til creamy and smooth. Use immediately or store in refrigerator in airtight container.