Coconut Carrot Cake Cupcakes Recipe

Coconut Carrot Cake Cupcakes Recipe

How To Make Coconut Carrot Cake Cupcakes

These carrot cake cupcakes will surely bring you back to the old days. A healthier version of soft and coconut-y cupcakes that are perfectly spiced.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • cupsall purpose flour,spoon & leveled
  • 1tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • 1tspground cinnamon
  • ¾tspground ginger
  • ¼tspground nutmeg and ground cloves
  • ½cupvegetable oil, canola oil,(120 milliliter), or melted coconut oil
  • 1cuplight or dark brown sugar,(200 grams), packed
  • 2large eggs,at room temperature
  • cupplain yogurt, sour cream,(75 grams) or unsweetened applesauce
  • 1tsppure vanilla extract
  • ½tspcoconut extract,optional
  • 1cupcarrots,(130 grams), freshly grated, about 2 medium
  • 1cupcoconut,(80 grams), sweetened shredded

For the Cream Cheese Frosting:

  • 8ozfull fat block cream cheese,(224 grams), softened to room temperature
  • ½cupunsalted butter,(115 grams), softened to room temperature
  • 3cupsconfectioner’s sugar,(360 grams), plus an extra (¼ cup) if needed
  • 1tsppure vanilla extract
  • ½tspcoconut extract,optional
  • tspsalt
  • coconut flakes,toasted, for topping


  1. Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners.

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside.

  3. Whisk the oil, brown sugar, eggs, yogurt, vanilla, and coconut extract (if using) together until combined. Whisk in the carrots and coconut.

  4. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.

  5. Pour/spoon the batter into the liners. Fill only ⅔ full to avoid spilling over the sides. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

  6. For around 30 mini cupcakes, bake for about 12 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

  7. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

  8. Add 3 confectioners’ sugar, vanilla, coconut extract (if using), and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 

  9. Frost cooled cupcakes however you’d like. Top with coconut flakes.

  10. Store leftovers in the refrigerator for up to 5 days.


  • Calories: 478.75kcal
  • Fat: 27.74g
  • Saturated Fat: 12.23g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 10.11g
  • Polyunsaturated Fat: 3.42g
  • Carbohydrates: 55.24g
  • Fiber: 1.40g
  • Sugar: 42.93g
  • Protein: 4.09g
  • Cholesterol: 75.45mg
  • Sodium: 292.86mg
  • Calcium: 80.11mg
  • Potassium: 140.33mg
  • Iron: 1.23mg
  • Vitamin A: 243.38µg
  • Vitamin C: 0.89mg
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