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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Happy Easter! Coconut Carrot Cupcakes

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I write this Carrot Cake Cupcakes post as I wear a sweatshirt that my niece has confirmed has not one but two carrots on it. And two days after I purchased the first item of new clothing that I’ve purchased in… probably a year? I found this carrot sweater vest and decided it was worth it (and also on sale). All this to say: my hands and feet may not be orange any more, but the carrot obsession is still alive and well. Also, the Easter season of commercialism knows how to get me. There’s carrot themed merchandise everywhere. I impulse bought a carrot rubber duck in Target the other day because it was a dollar and near the checkout. It is a dangerous time to go shopping for me.

I’ve used baby food in recipes before. I learned that it’s a major “life hack.” And it is far easier to use carrot puree than it is to shred the amount of carrots you typically need for carrot cake. Also, it incorporates the carrot element a lot more than just shreds of carrot.

I’m still working my way through my shredded coconut in my pantry, and I’ve been wanting to try a coconut carrot cake. I’ve heard about the flavor combo before, but I can’t actually recall ever trying it before? So I was taking a bit of a risk, but I figured it would be great! I love carrots and I love coconut!

Easter is one of those holidays that lose some of the sheen as an adult. You go to church, you have a nice brunch, all that. It’s certainly a nice day. But there’s significantly less candy. No running around on egg hunts. No Big Mama in an Easter basket. One of those holidays that make getting older feel like a bummer.

Oh well. At least there’s carrot cake cupcakes and brunch. At least my niece gets the excitement of an egg hunt (or two or three).

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Coconut Carrot Cupcakes

  • Author: Audrey
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Ingredients

For the cupcakes:

  • 16 ounces carrot baby food or carrot puree
  • 1 large egg
  • 1/2 cup canola oil
  • 1 cup + 2 tbsp flour
  • 3/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon cinnamon

For the coconut cream cheese frosting

  • 1/2 cup (1 stick) butter room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 4 cups powdered sugar
  • 2 teaspoons coconut extract
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees, line a muffin tray with cupcake liners and set aside.
  2. Mix all of the cake ingredients until smooth and there are no chunks. Divide batter evenly into the cupcake liners.
  3. Place in preheated oven and bake for 20-25 minutes. Remove from oven and place on cooling rack until completely cooled.
  4. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the butter, cream cheese, and coconut extract with an electric mixer.
  5. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
  6. Once the cupcakes are cooled, place your shredded coconut into a shallow bowl, and frost the cupcakes generously. As you frost each cupcake, dip the frosted end into the coconut to coat it entirely.

Notes

Adapted from Dash of Sanity

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