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Shredded Coconut

Dessert, Lactose Free, Recipes

Carrot Cake Cupcakes

February 8, 2020

Carrot Cake Cupcakes

Carrot cake could be the ultimate dessert.  It is moist with a well balanced sweetness, and of course a delectable cream cheese frosting.  Carrot cupcakes on the other hand, are dessert perfection.  Everyone gets their own mini cake with lots of cream cheese frosting.  They are an irresistible treat.

Grated Carrots

The grater above is a “family heirloom” once belonging to my mom.  It’s looking a bit rustic these days, but it still turns out perfectly grated carrots.  If you have a box grater use the finer holes for this recipe.

Carrot Cake Cupcakes Batter

I added golden raisins and shredded coconut to the batter but left out nuts.  Instead, I used toasted pecans to decorate the frosting on some of the cupcakes.  Note that when using Green Valley lactose free cream cheese, it is not as firm as normal block cream cheese.  Therefore, open the tub of cream cheese and drain it in a sieve if you notice any liquid in the tub.  If there is too much liquid, your frosting will turn out runny and you will need to start over.  Adding more confectioners sugar will not solve the problem (I have been there!).

Carrot Cake Cupcakes (with liners)

Carrot Cake Cupcakes

I made these with and without cupcake liners.  It seems the cupcake liners I bought were a bit small for the pan I have so I now make these without them.  Instead, I coat each cavity well with floured cooking spray.  However, you may choose to use cupcake liners as they make for easy clean up and a pretty presentation.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
 
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 2 large eggs
  • ¼ cup canola oil
  • ¼ cup Miyoko's vegan butter or Buttery Sticks, melted and cooled (or increase canola oil to ½ cup and omit vegan butter)
  • ¾ cup granulated sugar
  • ¼ cup packed dark or light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground allspice (optional)
  • ¼ teaspoon kosher salt
  • 1⅛ cups + 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups small hole grated carrots (not packed)
  • ½ cup golden raisins (soaked in hot water for 10 minutes, drained)
  • ⅓ cup sweetened coconut flakes
  • ¼ cup chopped and toasted pecans (to top frosting)
  • Cream Cheese Frosting:
  • 8 ounces cold Green Valley lactose free cream cheese
  • 1 cup powdered sugar (more if needed)
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornstarch
Preparation
  1. Preheat oven to 350 degrees. Spray a 12-count muffin pan well with cooking spray (floured cooking spray works best) or coat with softened butter. You may also use cupcake liners.
  2. Whisk the eggs, canola oil and melted vegan butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, allspice (if using), and salt together in a large bowl.
  3. Add the flour, baking powder and baking soda. Stir until just combined.
  4. Fold in carrots, golden raisins, and coconut.
  5. Divide the batter evenly in the prepared muffin tin.
  6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 20 minutes, then remove to a wire rack to cool completely.
  7. Meanwhile, prepare the frosting. If using Green Valley lactose free cream cheese, remove it to a medium bowl. If there is visible liquid in the bowl, drain cream cheese in a sieve for 15 minutes (in the refrigerator). This is an important step to ensure a good frosting consistancy or you risk having runny frosting that won't be spreadable. Whisk cream cheese, confectioner's sugar and vanilla extract in a medium bowl. Place cornstarch in a small plastic or metal strainer or sieve and sprinkle over the cream cheese mixture. Whisk again until ingredients are well combined. Place frosting in the refrigerator until ready to use (helps to firm it up).
  8. I don't have a piping kit so I used a Ziploc gallon freezer bag instead. Place bag in a 2-cup measuring cup with one of the corners centered in the middle of the cup. Fold top edges of the bag over the cup. Transfer frosting to the bag. Twist the bag to ensure the frosting is at the bottom. Snip off a tiny corner of the bag (start small, you can always cut off more). Pipe frosting on the cupcakes and smooth with a small angled icing spatula or short butter knife. Sprinkle chopped pecans over the top.
  9. The cupcakes can be frozen for a few weeks in a single layer in an airtight plastic container.

 

Cookies, Dessert, Lactose Free, Recipes

AK Cookies

September 15, 2018

AK Cookies

I’m always looking for new, interesting cookies. I stumbled upon these AK Cookies in the late and lamented Lucky Peach magazine.  The ingredients seemed like ordinary items you might have in your pantry and I loved the idea of adding shredded coconut to the dough.  Turns out these are more than just your ordinary cookies with chocolate, oatmeal and nuts.  The coconut adds the je ne sais quoi that turns on otherwise common cookie into something special.   This is a cookie that is equally appropriate with your morning coffee or served for dessert along with a scoop of vanilla ice cream.

Shredded Coconut, Walnuts, Oatmeal, Chocolate

The curious name of the cookie appears to be a play on the place where Peter Meehan and his wife Hannah Clark first had these cookies while visiting friends in Anchorage, Alaska (hence AK). Whatever the name, these are cookie perfection.  There is an ideal combination of nuts, coconut, oatmeal, and chocolate in each bite.

AK Cookie Dough

If you want to make bigger cookies, by all means go for it.  The recipe calls for using a 2-ounce ice cream scoop to make squash ball sized dough rounds. I used my Oxo Good Grips medium cookie scoop to make 40 smaller cookies. These guys freeze well.

AK Cookies

AK Cookies
 
Adapted from Hannah Clark, Lucky Peach Magazine
Author:
Serves: 40
Ingredients
  • 2 sticks Earth Balance Buttery Sticks (or unsalted butter)
  • 1 cup sugar
  • 1 cup lightly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt (1 teaspoon if using unsalted butter)
  • 1 cup shredded unsweetened coconut
  • 1 12-ounce bag semi-sweet or bittersweet chocolate chips (dark chocolate for lactose free)
  • 2 cups quick cooking oats
  • 1 cup coarsely chopped walnuts or pecans
Preparation
  1. Preheat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream the Buttery Sticks and sugars on medium-high speed until the mixture is pale tan and smooth, about 2 minutes. Add the eggs and vanilla and mix for another 4 minutes. Add the dry ingredients in order, mixing them in on low speed, just until each is incorporated into the dough.
  3. Use a medium scoop (I use Oxo) or a larger one for bigger cookies, to scoop all the dough onto a cookie pan and chill in the refrigerator for at least 30 minutes before baking.
  4. When you are ready to bake the cookies, space them well on a parchment-lined cookie pan (or use a Silpat) and bake for about 10 - 12 minutes. Bigger cookies will take a little longer to bake. Test cookies after 10 minutes of baking. They should be deep golden brown. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack. The cookies are best when fully cooled.

 

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