Ingredients
1 can (15 ounces) sliced carrots, drained1/2 cup canola oil1-3/4 cups all-purpose flour1-1/4 cups sugar, divided1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice3/4 cup plus 1/2 cup sweetened shredded coconut, divided1 package (8 ounces) cream cheese, softened
Preparation
Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
