Along with the carrots, this recipe contains crushed pineapple and coconut which add extra taste, texture, and moisture to the cake. I have admitted to not being a big fan of coconut. But after trying it in the Ranger Cookies that I made a few weeks ago and liking it, I decided it was worth a try in these cupcakes. And now that I have tried it, I don't think I will ever make carrot cake without coconut.
DetailsPrep time: Cook time: Total time: Yield: 2 dozen
Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot cake cupcakes with pineapple and coconut.
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 (8 ounce) can crushed pineapple with juice
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
1. Preheat oven to 350°F.2. In a large bowl combine eggs, buttermilk, oil, sugar, vanilla, and mix well3. In a separate bowl sift together the flour, cinnamon, baking soda, and salt.4. Gradually add the dry ingredients to the wet ingredients.5. Mix together carrots, coconut, and pineapple then fold into batter.6. Pour batter into lined muffin tins and bake for 18 - 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.7. Cool cupcakes completely before frosting.8. To make the frosting, cream together the butter and cream cheese until well combined.9. Gradually add the confectioners' sugar until thoroughly incorporated.10. Add the vanilla and beat until smooth; refrigerate until ready to use.
I used tip #847 from the Ateco Large Tube Set to frost the cupcakes.
I refrigerate the cream cheese frosting and then frost the cupcakes as we eat them. If you frost all the cupcakes at once, any that are not eaten should be covered and refrigerated.
Cake recipe was adapted from Allrecipes.com.