Description
Coconut Carrot Cake Cupcakes are a delightful fusion of tropical coconut and sweet carrots, creating a moist, flavorful treat that will brighten any occasion. Perfect for birthdays, picnics, or simply as an everyday indulgence, these cupcakes offer a warm hug of flavor with every bite. Topped with optional cream cheese frosting, they make for an eye-catching dessert that your family and friends will love.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup grated carrots
- 1 cup unsweetened coconut flakes
- 2 large eggs
- ½ cup coconut milk (full-fat)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix eggs, oil, coconut milk, and vanilla until combined. Gradually add to the dry ingredients while stirring gently until just mixed.
- Fold in grated carrots and coconut flakes.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until golden brown; check doneness with a toothpick.
- Let cool before frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg