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Carrot-Coconut Spice Cupcakes

Photo: Becky Luigart-Stayner; Styling: Linda Hirst


Prep time 30 mins
Bake time 21 mins
Cool time 20 mins
Yield Makes 2 dozen
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!


  • 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
  • Cream Cheese Frosting
  • Garnish: toasted coconut

How to Make It

  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.