Coconut Carrot Cake Cupcakes
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Sally's Baking Addiction · by Sally★ 4.9

Coconut Carrot Cake Cupcakes

NUTRITION · PER SERVING120M COOK
CAL 25%·PRO 9%
CARBS 62G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER50G TOTAL SUGAR
FAT 28G50% OF CAL
13G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, spiced carrot cake cupcakes with shredded coconut and topped with creamy cream cheese frosting. Warm spices, coconut flavor, and tangy frosting create a rich treat. Perfect for dessert or celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup (130g) freshly grated carrots (about 2 medium)
  • 1 cup (80g) sweetened shredded coconut*
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1/8 teaspoon salt
  • toasted coconut flakes for topping*
PREP
15M
SODIUM
283MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.