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Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.
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Carrot Cake Coconut Cupcakes

Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Author Annie N

Ingredients

  • FOR THE CUPCAKES:
  • 2/3 cup (160ml) vegetable/sunflower oil
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (210g) plain/all-purpose flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 1/2 cups (225g) carrots, shredded
  • 2/3 cup (60g) desiccated coconut
  • FOR THE FROSTING:
  • 2 sticks (226g) vegan/dairy butter at room temperature
  • 3-3 1/2 cups (360g - 420g) icing/powdered sugar* SEE NOTE
  • 1/4 tsp salt
  • 2 tsp coconut extract
  • 1 tbsp coconut milk
  • 3-4 tbsp desiccated coconut to garnish, optional

Instructions

  • Preheat the oven to 180C/350F and line a 12 hole cupcake tray with liners. Place the oil, sugar, eggs and vanilla into a large bowl and whisk until smooth, combined and slightly frothy.
  • Add in flour, baking powder, bicarbonate of soda, salt and spices and mix until there are no lumps of flour and the mixture is smooth.
  • Add in the shredded carrot and desiccated coconut, then fold in, until all the carrot and coconut are coated in cake batter.
  • Divide the batter between your cupcake liners, filling each one 3/4 of the way. Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
  • Place a wire rack over some kitchen paper. After cooling for 10-15 minutes, transfer the cupcakes to the wire rack to cool.
  • Once the cupcakes are completely cooled, it's time to make the frosting and garnish. Make the garnish first - place 3-4tbsp desiccated coconut into a, small, dry frying pan over a low heat.
  • Stir the desiccated coconut continually until it becomes golden. This process can happen very quickly, so keep an eye on it. Bits will start to turn, then it'll all be golden before you know it. Pull it from the heat as soon as you can see it's golden otherwise some bits will catch and burn.
  • Leave the toasted coconut to cool while you make the frosting. Place the vegan/dairy butter into a large bowl, or the bowl of your stand mixer. Sift in the icing/powdered sugar and add in the salt and coconut extract.
  • Add in 3 cups of icing sugar to begin with, you can always add more, but you can't take it away! With an electric hand mixer, or your stand mixer, start to mix the frosting on low. Once the icing sugar has combined with the butter, turn the speed up to medium.
  • Mix for 30 seconds, then add in 1tbsp of coconut milk. Turn the mixer up to high and beat for 3 minutes. The frosting will pale in colour. After the frosting has paled and is fluffy, assess if you need to add any extra icing sugar. If the frosting falls off of a spoon as soon as you tilt it, add the extra 1/ 2 cup icing sugar and beat for another minute.
  • You want frosting that will hold on a tilted spoon, but still able to pipe through a nozzle. It should feel whipped and light. Attach an open or closed star nozzle to a large piping bag. Fill the piping bag 2/3 of the way and pipe a swirl onto each cupcake. Alternatively, you can spoon on frosting and spread it. You will have leftover frosting if you do this.
  • After you've finished frosting the cupcakes, sprinkle each one with the cooled toasted coconut, then dig in!
  • Carrot Cake Coconut Cupcakes will keep in an airtight container, at room temperature, for 4 days. Or 6 days in the fridge. Best served at room temperature.

Notes

NOTE: Icing sugar amount will depend on whether you use dairy butter or vegan and which brand. My vegan substitute (Vitalite) is a lot softer than my dairy, so I needed more sugar. I've made this frosting recipe for years with dairy and used 2 1/2 - 3 cups sugar.