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Carrot Cupcakes With Cream Cheese Icing

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Martha Stewart
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dessert vegetarian rosh hashanah


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1 cup granulated sugar

1/3 cup vegetable oil

2 tablespoons orange juice

1 teaspoon pure vanilla extract

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 all-purpose flour (spooned and leveled)

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

1/4 cup shredded coconut, plus more for garnish

8 ounces bar cream cheese, room temperature

3/4 cup confectioners' sugar

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