Coconut Carrot Cake Cupcakes | Recipe Cart

Name: Coconut Carrot Cake Cupcakes | 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*

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Coconut and carrot cake cupcakes with cream cheese frosting. Perfectly spiced and moist. Easy to make in 35 minutes.Rated 4.9 by 57 users.

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