Coconut Carrot Cake Cupcakes | Recipe Cart | Recipe Cart

Ingredients

• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1 cup (200g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 cup (130g) freshly grated carrots (about 2 medium)
• 1 cup (80g) sweetened shredded coconut*
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1/8 teaspoon salt
• toasted coconut flakes for topping*