Carrot Cake anyone?

Carrot Cupcakes
1 1/4 cups shredded coconut
1 cup sugar
1/3 cup vegetable oil, plus more for pan if needed
2 tablespoons fresh orange juice
1/2 teaspoon vanilla
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts (optional)

Cream Cheese Icing
8 ounces cream cheese at room temp
3/4 cup confectioners' sugar
1/4 teaspoon vanilla

Preheat over to 350. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 mins. Transfer the coconut to a small bowl and set aside to cool.
In a bowl, combine the suger, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in the shredded carrots, walnuts, and the remaining 1/4 cup shredded coconut.
Oil muffin tins or line with paper liners, distribute the batter evenly.
Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.

These are really quick and super delicious!! Give them a try.