Carrot cake is one of my favorite treats of all time! But I think if I’m honest with myself, it’s all about the frosting. I just adore cream cheese frosting in any form… on cupcakes, cinnamon rolls, or just by the finger-full… and cupcakes seem to be the best excuse to pile it on.
Carrot Cupcakes with Coconut Cream Cheese Frosting Recipe
Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups butter, melted & cooled to room temperature
4 large eggs
3 cups very finely grated carrots
1 cup sweetened flaked coconut (optional)
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line two muffin pans with papers (to make 24 cupcakes).
Whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl. In a large bowl, whisk together the sugar and butter until well blended, then whisk in the eggs one at a time.
In a stand mixer beat all the ingredients on medium until fluffy. Spoon into a gallon ziploc bag and chill for 10 to 20 minutes. Pipe the frosting out onto the cooled cupcakes and sprinkle generously with toasted coconut.