Carrot Cake Cupcakes {Sweet Emotions}

I’m coming off a very ‘sweet’ evening and was inspired to make something yummy!!  You see, I was surprised with Aerosmith tickets for my birthday and the concert was last night.  We kicked it up with an overnight stay in the city.  Let me describe the concert this way – the music and talent was as familiar and oh so delicious as carrot cake is to me.

Anytime I break out carrots I can count on my trusty helper Lilah showing up to lend a hand.  She is coo-coo for carrots.  In a large bowl, combine until well blended:

1 1/2 cups carrots grated (about 4 medium)
2 eggs
1/2 cup crushed pineapple drained
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. vanilla
1 tsp. orange zest

In medium bowl combine remaining dry ingredients.

1 1/2 cups all-purpose flour
1/4 cup unsweetened shredded coconut
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Spoon dry ingredients into wet ingredients gently mixing by hand until incorporated.  Do not over mix.  Fold in 1/2 cup chopped pecans or walnuts toasted.  Fill 12 paper lined muffin cups.  Bake at 350 degrees for 15 – 18 minutes, until toothpick comes out clean.  Cool completely on wire rack before frosting.

For the cream cheese frosting…

1/2 cup cream cheese softened
1/2 stick butter softened
1/2 tsp. vanilla
1 1/2 cups confectioners sugar
Toasted coconut for decoration

Beat cream cheese, butter, vanilla, then slowly add confectioners sugar until well blended.  Toasted coconut for decoration (I used sweetened flake coconut and baked at 350 for 2 minutes until golden brown).

One for you, two for me….

Moist, sweet, layers of flavor.  And let us not forget familiar and oh so delicious :)

Carrot Cake Cupcakes with Cream Cheese Frosting

Libby with Lemony Thyme

Moist, sweet, layers of flavor. And let us not forget familiar and oh so delicious :)

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Ingredients

  

For the cupcakes…

• 1/2 cup chopped pecans or walnuts toasted
• 1 1/2 cups carrots grated about 4 medium
• 2 eggs
• 1/2 cup crushed pineapple drained
• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp. vanilla
• 1 tsp. orange zest
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon

For the cream cheese frosting…

• 1/2 cup cream cheese softened
• 1/2 stick butter softened
• 1/2 tsp. vanilla
• 1 1/2 cups confectioners sugar
• Toasted coconut for decoration

Instructions

 

• Preheat oven to 350 degrees.
• Prepare muffin pan with paper cupcake liners.

For the cupcakes…

• Toast pecans at 350 degrees for 3-4 minutes until barely browning, set aside.
• In a large bowl, combine next 8 ingredients until well blended.
• In medium bowl combine remaining dry ingredients.
• Spoon dry ingredients into wet ingredients gently mixing by hand until incorporated. Do not over mix.
• Fold in pecans.
• Fill 12 paper lined muffin cups.
• Bake for 15 – 18 minutes, until toothpick comes out clean.
• Cool completely on wire rack before frosting.

For the cream cheese frosting…

• Beat cream cheese, butter, vanilla.
• Slowly add confectioners sugar until well blended.
• Toast coconut at 350 for 2 minutes until golden brown.
• Frost each cupcake and sprinkle with toasted coconut.