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Carrot Cake Cupcakes

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 :)

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.