Coconut Carrot Cupcakes

Coconut carrot cupcakes

Honesty hour, or is it minute? Let’s just stick with time. Honesty time. This recipe wasn’t going to be shared because… Let me just start from the beginning.

I was going through smitten kitchen when I came across her carrot cupcakes recipe. They looked so orange and yummy, plus I’ve been on the quest to make cupcakes since the blueberry debacle, I decided to try her recipe out. I swapped out canola oil for coconut oil, just as an experiment. I’m not a big fan of raisins in baked goods, but I like dried cranberries, so I added some cranberries as opposed to raisins. While I was mixing my batter, it looked a little too thick, so I splashed some olive oil to thin it out a bit. And in the oven they went.

coconut carrot cupcakes

They came out looking pretty physically, they weren’t as orange as hers, but I thought, “Hey, they aren’t collapsed or overflowing, so success”. After they cooled a bit I tasted one and just wasn’t a fan. It felt a little too moist and the coconut had taken over the whole thing. It was ok, but it wasn’t fabulous. So I decided I wouldn’t share the recipe till I tried it again and got it right.

However, I iced them anyway ’cause I’m trying to improve my icing skills, popped the cupcakes in the fridge and went to church. First, let me say, this maple cream icing is nothing short of heavenly. Seriously, absolutely divine; I want to put it on every cake I make. We came back from church and I wanted something sweet so I decided to have a cupcake. My sister in law asks if I’m not gonna take pictures and I’m like “Nope. 1. They’re not pretty. 2. It’s night time, so I don’t have good light for pictures plus I don’t plan to share them online anyway.” And she goes: “Well, take pictures as a before shot for when you get pretty ones.” I’m paraphrasing cause it was after midnight and we were both slightly delirious, so she wasn’t as coherent as that, but that’s what she meant. Lol.

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Coconut carrot cupcakes

Boy am I glad I took those pictures. All these babies needed was some time in the fridge. My sister in law and I couldn’t get enough. I’m not sure how exactly to explain it, but somehow, time in the fridge transformed the overly moist cake into the perfect texture and gave the coconut oil and carrot time to settle and flourish in their marriage. These. Are. So. Good. I couldn’t wait to make them again and take better pictures before sharing the recipe. You deserve an opportunity to try this for yourself. Seriously. Go make some. The coconut and carrot complement one another so perfectly I’m glad I decided to experiment. Then there’s those opportune moments when you get a cranberry. *sigh* I’m going to go eat another one after writing this post. Cranberries should always be substituted for raisins. Let me know if you try these ok? I want to know if you like them as much as I do.

Coconut carrot cake



1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1 1/4 cups canola oil
1/8 cup olive oil*
2 eggs
2 cups peeled carrots
1/2 cup cranberries


Preheat oven to 350°F. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl. Mix sugar and coconut oil in large bowl until well blended and then whisk in the eggs 1 at a time. Pour in olive oil and stir (if using some). Add wet and dry ingredients together in a bowl and stir until blended. Stir in carrots and cranberries. Divide batter among cupcake liners, filling 3/4 of each. Bake cupcakes 18 to 20 minutes, or until a toothpick inserted into the center of one comes out clean. Allow cupcakes to cool completely before icing them.

*After mixing all your ingredients, if you’re fine with the texture of your batter, feel free to pop them in the oven like that. However, if like me, you feel like it’s too thick, go ahead and add the olive oil.

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Maple Cream Cheese Frosting

1 (8-ounce) pack cream cheese, softened
1/2 stick unsalted butter, room temperature
1 cup confectioners’ (powdered)  sugar
1/8 cup pure maple syrup

Combine all ingredients in a bowl and mix with a wooden spoon until completely blended and fluffy. Allow frosting to chill in a refrigeratorfor 10 to 20 minutes,doing this lets it set enough to spread smoothly.