Carrot-Coconut Spice Cupcakes

Coastal Living
Carrot-Coconut Spice Cupcakes Recipe
Photo: Becky Luigart-Stayner; Styling: Linda Hirst


Looking for some not too scary Halloween snacks? These Carrot-Coconut Spice Cupcakes will to the trick. Try this spin on carrot cupcakes by added shredded coconut to the batter and toasted coconut on top!
Makes 2 dozen


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3 eggs
1 3/4 cups sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups finely grated carrots
3/4 cup finely chopped pecans
1 cup shredded coconut
1 (8-ounce) can crushed pineapple, drained
Garnish: toasted coconut


Prep: 30 Minutes
Bake: 21 Minutes
Cool: 20 Minutes

1. Preheat oven to 350°. Place 24 paper liners in muffin cups.

2. Beat eggs and sugar at medium speed in a large mixing bowl. Stir in oil and vanilla.

3. Combine flour and next 6 ingredients; add to egg mixture, stirring until smooth. Stir in carrots and next 3 ingredients.

4. Spoon batter into prepared baking cups. Bake 21 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes from pan, and cool completely on wire racks.

5. Spread Cream Cheese Frosting on tops of cupcakes; garnish, if desired.

Created date

September 2014