Treat your family and friends to Coconut Carrot Cake Cupcakes with Cream Cheese Frosting! Sweetly spiced with brown sugar, cinnamon, ginger and nutmeg, super moist from fresh carrots and applesauce - sweetened coconut and toasted pecans add even more flavor and texture. The cream cheese frosting is silky and rich, and the perfect topping for these soft and perfectly spiced cupcakes.
CARROT CUPCAKE SECRETS:
Carrot Coconut Cupcakes:
1 cup (130g) grated carrots (about 2 large)
1 cup (80g) sweetened shredded coconut
1 cup (130g) chopped pecans (optional, divided)
1 cup (200g) packed light or dark brown sugar
1/2 cup (120ml) vegetable oil or canola oil
2 large eggs (room temperature)
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 and 1/4 cups (156g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cream Cheese Frosting:
16 ounces (2 8-oz. blocks) full-fat block cream cheese (room temperature)
1/2 cup (1 stick) unsalted butter (room temperature)
4 and 1/2 cups (540g) confectioners’ sugar
1 Tablespoon heavy whipping cream or half & half
1 and 1/2 teaspoons pure vanilla extract
½ teaspoon coconut extract
1/8 teaspoon salt
HOW I MAKE THIS:
YIELD: 10-12 servings
Originally published March 2014; revised and reposted April 2020.
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