Description
Simply the best, these Carrot Cake Cupcakes are filled with lots of carrots and coconut and are topped with a smooth and creamy cream cheese frosting.
Ingredients
Cupcakes
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 1/2 cups grated carrots
- 1 cup unsifted flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup shredded coconut
- 1/4 cup nuts, toasted
- 1/4 cup raisins, optional
Cream Cheese Frosting
- 1 8-ounce package cream cheese, softened
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- Hot water, as needed
Instructions
Preheat the oven to 400ºF. Line 24 muffin tins with cupcake wrappers.
Combine the sugar and oil in a large mixing bowl or bowl of a stand mixer. Add the eggs and mix well. Stir in the grated carrots. Add in the flour, salt, baking soda, and cinnamon and stir until combined. Fold in the coconut, nuts and raisins.
Divide the mixture evenly between the prepared cups. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Cool completely.
Cream together the cream cheese and butter until smooth and light. Gradually add in the powdered sugar and beat until smooth. If needed, add in hot water, 1 teaspoon at a time, until you reach your desired consistency.
Frost the cooled cupcakes with the cream cheese frosting and serve.
Recipe Notes:
adapted from Lion House Desserts
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20 g
- Sodium: 164 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
Keywords: carrot cake cupcakes
