Coconut Carrot Cake Cupcakes with Cream Cheese Frosting

CARROT CAKE COCONUT CUPCAKES with CREAM CHEESE FROSTING

4/15/2020

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.

Coconut Carrot Cake Cupcakes with Cream Cheese Frosting

CARROT CUPCAKE SECRETS:

CARROTS ARE KEY! Use the freshest carrots possible for the best flavor. My #1 tip for carrot cake is to finely shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. I use my food processor to shred the whole carrots, then remove the shredding disk and place the blade in the bowl, pulsing for 15 seconds to shred the carrots into small even bits. DO NOT OVERPROCESS or you will have pureed carrots and not grated carrots! This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots.
COCONUT: Sweetened shredded coconut is best in this recipe – it’s a little sticky and adds so much moisture to the cupcakes. Unsweetened is typically drier and less flavorful than sweetened coconut. Who knew?
Precisely measure ingredients - no guessing here and don’t adjust amounts listed. If you have a kitchen scale use that for the most accuracy – it really does make a difference!
Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy, flat and may not rise as high.
Bake just until cooked through. Under-bake and your cupcakes will collapse, over-bake and cupcakes will be dry.
Make Ahead Instructions: The cupcakes can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cupcakes.

Coconut Carrot Cake Cupcakes with Cream Cheese Frosting

COCONUT CARROT CAKE CUPCAKES with CREAM CHEESE FROSTING

Coconut Carrot Cake Cupcakes with Cream Cheese Frosting

INGREDIENTS:
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:

READ ALL INSTRUCTIONS BEFORE BEGINNING!
PREPARE CUPCAKES: Preheat oven to 300°F.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 5-6 minutes. Remove from the oven and allow to cool for 10 minutes.
Turn the oven up to 350°F. Line a 12-cup muffin pan with cupcake liners.
Whisk the brown sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.
In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until well blended.
Pour half of the dry ingredients into the wet ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined; add remaining dry ingredients and again stir just until combined.
Fold in the carrots, coconut and half of the pecans.
Pour/spoon the batter evenly into the cupcake liners – fill only 2/3 full to avoid spilling over the sides. Bake for 12-13 minutes. Test the center with a toothpick. If it comes out clean, the cupcakes are done. If not, continue to bake until cooked through. Do not over-bake. Remove from oven and allow the cupcakes to cool completely before frosting.
PREPARE CREAM CHEESE FROSTING: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and slightly fluffy, about 2 minutes.
Add the confectioners’ sugar, cream/half & half, vanilla extract, coconut extract and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more cream/half & half if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
IF YOU WILL BE PIPING THE FROSTING: Transfer frosting to freezer and freeze for 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be runny). This technique is best if you plan on piping the frosting and want it to hold its shape!
FROST: Frost cooled cupcakes by spreading Cream Cheese Frosting on top, or fill piping bag and pipe frosting. I usually use an Ateco 1M or 808 large round piping tip.
OPTIONAL GARNISH: Sprinkle with remaining chopped pecans or coconut flakes.
Store cupcakes in airtight container and store in the refrigerator for up to 5 days.

YIELD: 10-12 servings

RECIPE NOTES:

CARROTS ARE KEY! Use the freshest carrots possible for the best flavor. My #1 tip for carrot cake is to finely shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. I use my food processor to shred the whole carrots, then remove the shredding disk and place the blade in the bowl, pulsing for 15 seconds to shred the carrots into small even bits. DO NOT OVERPROCESS or you will have pureed carrots and not grated carrots! This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots.
COCONUT: Sweetened shredded coconut is best in this recipe – it’s a little sticky and adds so much moisture to the cupcakes. Unsweetened is typically drier and less flavorful than sweetened coconut. Who knew?
Precisely measure ingredients - no guessing here and don’t adjust amounts listed. If you have a kitchen scale use that for the most accuracy – it really does make a difference!
Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy, flat and may not rise as high.
Bake just until cooked through. Under-bake and your cupcakes will collapse, over-bake and cupcakes will be dry.
Make Ahead Instructions: The cupcakes can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cupcakes.

INGREDIENT VARIATIONS:

Brown Sugar: Use dark brown sugar rather than light brown sugar for a more caramel-like flavor.
Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot cupcake. No other changes to the recipe required.
Applesauce: Instead of applesauce, you can use mashed bananas, sour cream or plain or vanilla yogurt.
Raisins: You can replace the pecans with raisins if you prefer. Or you can leave the cupcakes plain without any add-ins.

Originally published March 2014; revised and reposted April 2020.

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