For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/2 cup creamy peanut butter
1 cup light brown sugar
2 large eggs
1 3/4 cups carrots, finely shredded
1/3 cup finely chopped walnuts
1/2 cup sweetened flaked coconut
For the icing:
1 3-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter, optional
2 cups confectioners' sugar
2 tablespoons milk
To make the cupcakes: Preheat oven to 350 degrees. Spray muffin tin with no-stick cooking spray or use individual paper baking cups. In a bowl, whisk together flour, baking soda, salt, and spices. Set aside. In large bowl, whisk together oil, peanut butter, sugar, and eggs. Add carrots, walnuts, and coconut, stirring until combined.
Add flour mixture and mix until combined; mixture will be stiff. Spoon batter into prepared muffin tins 2/3 full (or a 13-by-9-inch cake pan).
Bake 25 to 30 minutes for regular cupcakes and 35 to 40 minutes for 13-by -9-inch cake or until toothpick inserted into center comes out clean. Remove from oven and let cook 5 to 10 minutes. Carefully turn out onto wire rack and cool completely.
To make the icing: In bowl, beat together icing ingredients until fluffy. Spread on cooled cupcakes.
Yield: 12 to 14 cupcakes or one 13-by-9-inch cake
Source: JM Smucker Co.