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Carrot Coconut Cupcakes

I had a craving for carrot cake the other day.  It was one of those cravings you try to ignore, but in the end you submit because, like it or not, you did not try all that hard to avoid it in the first place.

Carrot Coconut Cupcake

Submitting to my desire also gave me the opportunity to play around with a recipe.  I always enjoy that!  I did not just want carrot cake, I wanted carrot cupcakes, and I did not just want carrot, I wanted carrot coconut.  I do not bake with coconut often because my husband, and main test subject, dislikes the texture of it.  Did I say dislikes?  I mean loathes. 

Regardless of the likes of my husband my mind was set on carrot coconut, so on the way home from work I picked up a few things and set to work.

Carrot Coconut Cupcake 

The original recipe for the carrot cake is my father’s.  It is an excellent, moist, and very dense carrot cake, but I knew with all the eggs and oil it would make a very poor cupcake.  Besides, I hate getting a cupcake with a greasy liner!  Yuck!

So, I made some modifications, such as reducing the eggs, replacing some of the oil with applesauce, and adding some buttermilk to thin the batter and to add a slightly tangy note to the cakes.   Adding the coconut helped add moisture along with the grated carrots, so in the moistness department I figured I was good.

Carrot Coconut Cupcake 

The original cake calls for 1 teaspoon of baking soda for a 9″x13″ cake which is quite dense.  I wanted fluffy cupcakes that would dome proudly inside the liners so I added an additional 1/4 teaspoon of baking powder.

My modifications resulted in tender, moist, flavorful cupcakes with a slightly chewy texture from the shredded coconut.  Even my husband, who avoids coconut like the plague, said they were pretty tasty … coconut aside. 

Carrot Coconut Cupcake Fixins' 

Carrot Coconut Cupcake   Yield 24

1 cup sugar
2 eggs
3 tablespoons vegetable oil
1/4 cup applesauce
1/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup shredded carrots
1 cup shredded coconut

Heat the oven to 350F and line your cupcake pans with paper liners.

Sugar, Eggs, Applesauce, Buttermilk, Oil, and Vanilla

In a large bowl combine the sugar, eggs, oil, applesauce, buttermilk, and vanilla.  Blend until smooth and well incorporated.

In a smaller bowl sift the dry ingredients, then pour the dry onto the wet and whisk until the dry ingredients just moisten.

Folding in the Carrots and Coconut

Add the shredded carrots and coconut and fold gently, making sure to scrape the sides and bottom of the bowl.

Fill the cupcake liners 1/3 of the way full.  Bake for 25 – 30 minutes, or until the center of the cupcake springs back when lightly pressed. 

Carrot Coconut Cupcake Fresh from the Oven 

Allow the cupcakes to cool in the pan for three minutes, then turn onto a wire rack to cool the rest of the way.

Carrot Coconut Cupcake 

I frosted my cupcakes with a simple cream cheese frosting. 

Cream Cheese Frosting   Enough to decorate 24 cupcakes

1 stick unsalted butter, softened
1 – 8 oz bar of cream cheese, softened
2 teaspoons vanilla
2 1/2 cups powdered sugar

Blend the butter and cream cheese on medium speed until well mixed, about five minutes.  Add the vanilla and blend to combine.

Add the powdered sugar and blend on low until the powdered sugar is moist, then blend on high for thirty seconds to remove any lumps.

Carrot Coconut Cupcake

Store frosted cupcakes in the refrigerator. 

Enjoy! 

Dried Coconut on Foodista

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14 Responses to “Carrot Coconut Cupcakes”

  1. grubsclub says:

    Hey!!! Such a great looking cupcake!!! I’ll surely have to try!!!

  2. Kelly says:

    Thank you! I hope that if you do you let me know how it turns out!

  3. awesome. can’t wait to veganize this!

  4. Kelly says:

    Please let me know how the vegan version comes out. I would be excited to know the results!

  5. Hairball says:

    I’m not a big fan of carrot cake but, this looks quite tasty!

  6. doggybloggy says:

    wow these sound like a delicious combination

  7. gaga says:

    Happy St. Patty’s day, that color is gorgeous!

  8. Donna says:

    These look spectacular! I love carrot cake and I am adoring the version you made here. I have to book mark this!! I can almost taste them!

  9. Coconut can and should go in just about everything! Love the texture you would get from the carrots and coconut together.

  10. I like the little flowers on the icing. Good job modifying the carrot cake to make it cupcakey. You’re right that the normal one would be to oily on the patty pan. These have come out nicely.

  11. Nicole says:

    I’m glad to hear that I am not the only one when it comes to being with people that hate coconut…I am never able to bake with it, because I am the only one that likes it..Coconut reminds me of raisins, in that most people either love it or hate it…The cupcakes looks pretty and I’m sure that the coconut made them even better!

  12. Judy Close says:

    The cupcakes are scrumptious, also lots of healthy fibre. I turned them into 18 (instead of 24), for a larger product, they still bake within the 30 min. (I added a little wheat germ, something I do with most baked good since it is usually removed in the flour making process).

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