Lemon Frosted Coconut Carrot Cupcakes

As promised, here are the cupcakes my family had to celebrate Easter.

I had requests for coconut, lemon and carrot. I was worried about picking one flavor and ignoring the other flavor suggestions.

So after brainstorming ideas, it came to me. A carrot cupcake loaded with coconut and topped with a light lemon frosting with an extra sprinkle of coconut. 

The cupcakes were super moist and the frosting was the perfect addition. You can also make this in cake form with or without frosting.

Lemon Frosted Coconut Carrot Cupcakes Adapted from The New Me and Isa Chandra Moskowitz

Makes 16 cupcakes or one 9 x 9" square pan

Ingredients

Cake

• 2 cups all purpose flour
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon 

• 3 cups shredded carrots

• 3/4 cup canola oil

• 1/2 cup orange juice

• 1    1/2 cups shredded coconut

Instructions

Preheat oven to 350 degrees. 

Combine dry ingredients from first column. Stir in carrots. Pour in canola oil and mix. Batter will be thick. Pour in orange juice. Batter will slowly thin a bit. Fold in shredded coconut.

Grease muffin tin or 9 x 9" square pan. Pour batter into greased dish. If making cupcakes, bake 25 minutes or until a toothpick comes out clean. If making cake, bake for 45 - 50 minutes, until a toothpick inserted in the center comes out clean.

Frosting

Ingredients

• 1/4 cup Earth Balance Shortening
• 1/4 cup Earth Balance Buttery Stick

• 2 cups powdered sugar
• Juice of 2 lemons

• Zest of 2 lemons

Instructions

Blend shortening and butter until combined with hand mixer. Add powdered sugar in 1/2 cup increments alternating with lemon juice. Beat three minutes or until fluffy. Fold in lemon zest.

Frost cupcakes with frosting and sprinkle with coconut.

Banana Cream Granola Parfaits + MCM Registration

It's Marine Corps Marathon registration day. Where thousands of runners vie for their chance to run the People's Marathon. I don't know which is scarier - trying to get in or the morning before the race starts, standing in the freezing cold scared of what's before you.

Sometimes you forget why you signed yourself up for this torture - all the grueling hot and humid early morning training runs.

But on race day it all becomes clear. Whether you're having a good running day or not, beauty surrounds you. There's running through Rock Creek Park at the beginning, running over Key Bridge with the Potomac rippling under you, going down M Street with its cheering crowds, the long trek down to Hains Point, finally making it to the Mall, running in front of the Capital, beating the bridge, meandering through Crystal City and finally making it back to Arlington. That hill at the end is nothing. It's all worth it, and it doesn't hurt you get your medal from a Marine.

So how do you secure your spot?

1) Take @orginalstalet's advice: typing drills.

2) If you don't get in on registration day, look on MCM's Facebook page. I decided to run after the registration date in 2010. I looked on the page and people were posting their bibs they could no longer use because of injury, etc. You can legally transfer up to a certain date.

3) Stay calm while waiting on registration time by making a banana cream granola parfait. You don't want to be weak when the frantic website reloading and info entering occurs.

Fingers crossed, this will be my fourth MCM. It's the only marathon I've ever done, but I'm pretty sure it's one of the best. Good luck to everyone trying to register. It's a great race.

These parfaits do require work the day before, but it makes breakfast easy the next day. Just layer everything together and you have a sweet and filling breakfast.

Banana Cream Granola Parfaits Adapted from Forks over Knives

Makes about 12    4 oz   parfaits

Ingredients

Banana Cream:

• 1   16 oz   package silken tofu
• 3 ripe bananas
• Juice of 1 lemon
• 1/2 cup brown rice syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

• 1 batch Maple Coconut Granola

• Strawberries and blueberries - or your favorite fruit

Instructions

Blend top ingredients in a blender (silken tofu, bananas, lemon juice, brown rice syrup, vanilla extract and salt) until smooth and creamy, about five minutes.

Chill overnight.

Layer parfaits: pour 2 medium spoonfuls of banana cream into glass, top with 3 small spoonfuls of granola, 3 sliced strawberries, 6 blueberries. Repeat until glass filled. Top with granola and a drop of cream.

My running story + Maple Coconut Granola

Starting this week, megbakes will have a special post on Wednesdays devoted to running tips and healthy recipes.

I hated to run. You couldn't pay me to run. It was torture.

But something happened. I can't exactly pinpoint what. Was it to get fit for swim team? Was it because I was scared of a backpacking trip or was it because I found I liked the challenge?

Something about pushing myself that extra mile invigorated me - so much so I ran 11 miles straight on a treadmill.

Running stopped though when out of nowhere the ball of my foot was in tremendous pain. I couldn't put pressure on it. I couldn't wear a shoe it was so swollen.

I was off the 'mill and the roads for over three months. I kept some fitness cycling, but it just wasn't running.

Once I felt like my foot was almost back to normal, I cautiously tried it out. I only ran 6/10ths of a mile that day, but I knew I was ready to run again.

After that, I increased my mileage little by little and before I knew it, I was signing up for my first marathon, the Marine Corps Marathon.

With training for my fourth marathon coming up, I think I've learned valuable lessons in how to run and how to fuel.

So each Wednesday, I'll share a running tip and a healthy treat to fuel your runs.

For the inaugural post I introduce you to my favorite granola - Maple Coconut with almonds and raisins.

It's perfect for breakfast or a snack and it's easy to make.

Be careful though, it's addictive!

Maple Coconut Granola Adapted from Edward & Sons

Ingredients

• 3 cups rolled oats (Recommended: Bob's Red Mill)
• 1/4 cup whole wheat flour
• 1/4 cup coconut flakes
• 3/4 cup whole roasted unsalted almonds
• 1/4 cup raisins
• 1/2 tsp cinnamon

• 1/2 cup maple syrup
• 1/2 cup canola/olive oil mix
• 1 tsp vanilla

Instructions

Preheat oven to 300 degrees.

Combine dry ingredients from top column in a large bowl.

Combine wet ingredients from second column in a medium bowl.

Pour liquid ingredients into large bowl. Coat oats with liquid.

Transfer coated oats to greased baking sheet.

Bake for 30 minutes. Stir oats and bake for an additional 20 minutes.