Carrot cupcakes

INGREDIENTS:

1 1/4 cups all purpose wheat flour or gluten free flour blend

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 tsp. salt

1 large egg

3/4 cup buttermilk (you can also use a scant 3/4 cup milk mixed with 1 tablespoon white vinegar) 

1 cup sugar

1 teaspoon vanilla extract

1/4 cup canola oil or melted butter

1 cup grated carrot

1/4 cup golden raisins (or regular raisins)

1/4 cup chopped walnuts

1/4 cup plus 1 tablespoon shredded coconut

INSTRUCTIONS:

Preheat your oven to 350 degrees.  Line a muffin tin with 12 paper liners.  Lightly toast the coconut on the stovetop until just starting to turn golden.  Combine the flour, baking soda, cinnamon and salt in a medium bowl.  Beat the egg until fluffy, using a whisk, hand mixer or stand mixer.  Add the sugar, melted butter or oil, and vanilla extract, mix until combined.  Add the dry ingredients and mix until smooth.  Stir in the grated carrot, raisins, walnuts, and 1/4 cup of the toasted coconut, reserving 1 tablespoon.  Fill each muffin cup with approximately 1/3 cup of batter.  Bake for 25 minutes, until a tester comes out clean.  Remove from tins and let cool on a wire rack.  This recipe will also make one 9-inch cake- increase the bake time to 45 minutes.  The recipe can be doubled to make a 9 inch layer cake (or a larger batch of cupcakes).

Serve as is, or cool completely and frost with maple cream cheese frosting.  If frosting cupcakes, sprinkle with the remaining 1 tablespoon toasted coconut to finish.

Makes 12 medium sized cupcakes.