These carrot cupcakes are the only carrot cake recipe I want to make anymore. After testing them again and again, I can confidently say they have everything I want in a carrot cake, soft texture, incredible moisture, warm spice, and a flavor that tastes even more special than your standard version. They’re filled with a coconut pineapple mixture, topped with a rich cream cheese frosting, and finished with toasted coconut for the prettiest and most delicious final touch.
What makes these cupcakes stand out is the balance of flavor and texture. They are easy enough to make for a weekend bake, but special enough to serve for Easter, birthdays, showers, or any time you want a dessert that people remember. And there is one secret ingredient that takes them from really good to unforgettable, Irish cream. It adds a subtle richness and warmth that makes every flavor pop.
Why You'll Love This Carrot Cake with Coconut Recipe
- Moist: These cupcakes bake up incredibly soft and moist, thanks to freshly grated carrots, crushed pineapple, and the perfect balance of wet and dry ingredients.
- Easy: This recipe is simple to make and approachable, even if you do not bake carrot cake often.
- Portable: Cupcakes are easier to serve, transport, and share than a full layer cake, which makes them perfect for parties and gatherings.
- Flavor packed: Between the warm spices, tangy cream cheese frosting, coconut pineapple filling, and secret splash of Irish cream, every bite has something special.
Jump to:
- Why You'll Love This Carrot Cake with Coconut Recipe
- Recipe for carrot cake with pineapple and coconut baking tips
- Carrot Cake with Coconut Ingredients
- How to Make Carrot and Pineapple Cake with Coconut
- Carrot Cake with Pineapple and Coconut Pro Tips
- Carrot cake with coconut variations
- Storage
- FAQs about carrot cake recipe with pineapple and coconut
- More Sweet Treats
- 📖 Recipe
Recipe for carrot cake with pineapple and coconut baking tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Carrot Cake with Coconut Ingredients
- Carrots: Freshly grated carrots are the heart of this recipe. They add natural sweetness, moisture, and that signature carrot cake texture. Make sure to peel them.
- Crushed pineapple: Pineapple adds extra moisture and a subtle brightness that keeps the cupcakes from feeling too heavy, make sure to drain it.
- Irish cream: This is the secret ingredient that makes these next level amazing. It does not overpower the cupcakes, but it adds the most incredible depth of flavor and makes everything taste richer and more special. If you do not have it, you can substitute whole milk.
- Coconut: Coconut pairs perfectly with the pineapple filling, I use sweetened finely shredded.
- Brown sugar: Brown sugar adds moisture and a deeper caramel like sweetness that works so well with the spices.
- Eggs: Eggs give the cupcakes structure while keeping the crumb tender and soft.
- Cream cheese, full fat brick style: For the frosting, this is non negotiable. Full fat brick cream cheese gives you the thick, rich, tangy frosting you want.
- Powdered sugar: Powdered sugar sweetens the frosting and helps create that fluffy, pipeable texture.
- Butter: Butter rounds out the cream cheese frosting and gives it a smooth, rich finish.
- Warm spices: These bring everything together and give the cupcakes their cozy, classic flavor. I love adding cardamom if you have it on hand! Cinnamon nutmeg and ginger are amazing as well!
See recipe card below for quantities.
How to Make Carrot and Pineapple Cake with Coconut
- In a large bowl, combine the brown sugar, eggs, oil, Irish cream or milk, vanilla, and sour cream. Whisk or beat until smooth and fully combined.
- Add the coconut, pineapple, and carrots, then mix until everything is evenly incorporated.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape the bottom of the bowl so everything is fully incorporated. Do not over mix.
- In a large bowl beat the butter, cream cheese, and vanilla on medium speed until smooth and creamy. Add half of the powdered sugar and mix on low until it starts to combine, then switch to medium speed until smooth. Add the remaining powdered sugar and mix on medium, then turn it up to high and beat until the frosting becomes fluffy and light in color.
Hint: To toast coconut in a nonstick skillet, add it to a dry pan in an even layer and cook over medium-low to medium heat, stirring often so it browns evenly and does not burn. As it heats, the coconut will become fragrant and turn lightly golden brown. Once most of it is toasted, remove it from the heat and transfer it to a plate or bowl right away so it does not continue cooking in the hot skillet.
Carrot Cake with Pineapple and Coconut Pro Tips
- Grate your carrots on the fine hole grater: This gives the cupcakes the best texture and helps the carrots melt beautifully into the batter.
- Do not use pre shredded carrots: It makes a huge difference. Pre shredded carrots are too dry and thick, and they do not soften the same way during baking.
- Drain your crushed pineapple: You want the flavor and moisture, but too much liquid can throw off the texture.
- Weigh your flour: This is one of the easiest ways to get consistent, tender cupcakes every time. If not weighing,
start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. - Do not skip the spices: Cinnamon and the other warm spices are what give carrot cake that cozy, classic flavor.
- Toast the coconut for the top: It adds a delicious nutty flavor and makes the finished cupcakes look extra special.
- Use room temperature dairy ingredients: Your frosting will come together much more smoothly.
- Do not overmix the batter: Stir just until combined so the cupcakes stay light and soft.
Carrot cake with coconut variations
- Add walnuts: Chopped walnuts add crunch and make the cupcakes feel even more classic.
- Add raisins: If you love raisins in carrot cake, they work beautifully here.
- Try different spices: You can adjust the spice profile with ginger, nutmeg, cloves, or allspice.
- Make them gluten free: Use a good 1:1 gluten free flour blend for an easy swap.
- Turn it into a layer cake: This batter works beautifully as a cake if you want something more formal.
- brown butter cream cheese frosting: start by browning the butter in a saucepan over medium heat. Stir it constantly as it melts, foams, and begins to turn golden brown. Keep a close eye on it so the milk solids toast without burning. Once it smells nutty and looks amber, pour it into a heat safe bowl to stop the cooking. Let it cool until it thickens back up to a spreadable consistency, similar to room temperature butter. To speed this up, you can place it in the fridge or freezer, stirring occasionally so it cools evenly, but make sure it does not get too firm.
Storage
Best the day they are made: These cupcakes are freshest and softest the day you make them.
Do not refrigerate unless you have to: I really do not love storing cupcakes in the refrigerator because it dries them out quickly because the amount of cake.
Freeze right away for freshness: If you want to keep them at their best, freezing is the way to go.
If you must refrigerate them: Try to keep it to just one day.
For freezing: Store the cupcakes tightly wrapped or in an airtight container, then thaw before serving.
Wait to garnish if possible: If you are making them ahead, adding the toasted coconut after thawing keeps the texture nicest.
FAQs about carrot cake recipe with pineapple and coconut
Can I buy pre-shredded carrots?
Do not use pre-shredded carrots here. They tend to be too dry and too thick, which affects the texture of the cupcakes. Freshly grated carrots work much better. Use the small holes on a box grater or the fine grating attachment on a food processor. I do not recommend using the large holes because the pieces are too thick.
Can I add nuts and raisins?
Of course!! I love walnuts or pecans in carrot cake and I also love raisins!! Make sure not to add too many, about ½ cup total of extra mix ins.
How do I know when the cake is done?
The toothpick should not be wet, it should come out clean or with a few moist crumbs.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Carrot Cake with Coconut
This carrot cake with coconut is soft, moist, warmly spiced, and filled with a sweet coconut pineapple filling. Topped with rich cream cheese frosting and toasted coconut, they’re the kind of carrot cake recipe that feels extra special and completely worth making!
Equipment
- Cupcake pan
- Cupcake liners
- Handheld or stand mixer
Ingredients
Carrot Cake
- 1 and ⅓ cups (166 grams) all purpose flour if not weighing use the fluff and spoon method, see notes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ teaspoons cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg can also use cardamom if you have it!
- 1 cup (200 grams) packed light brown sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¼ cup (60 grams) sour cream room temp, can also use whole milk plain yogurt
- ⅓ cup Irish Cream Liqueur can use whole milk or buttermilk if not wanting to use alcohol
- 1 teaspoon vanilla extract
- 1 and ½ cups (200 grams) peeled, shredded carrots Use the small holes on a box grater or the fine grating attachment on a food processor. I do not recommend using the large holes because the pieces are too thick.
- ½ cup (117 grams) crushed pineapple, drained
- ¾ cup (62 grams) coconut sweetened flaked
Cream Cheese Frosting (see notes if you want to make a brown butter version)
- 6 oz (170 grams) cream cheese brick style, full fat, room temperature
- 6 tablespoons (85 grams) salted buter room temperature, add pinch of salt if you do not have salted butter
- 2 teaspoons vanilla extract
- 2 and ½ cups (300 grams) powdered sugar
For topping the cupcakes
- 1 cup toasted coconut To toast coconut in a nonstick skillet, add it to a dry pan in an even layer and cook over medium-low to medium heat, stirring often so it browns evenly and does not burn. As it heats, the coconut will become fragrant and turn lightly golden brown. Once most of it is toasted, remove it from the heat and transfer it to a plate or bowl right away so it does not continue cooking in the hot skillet.
Instructions
Carrot Cake
- Preheat the oven to 350°F and line a cupcake pan with liners. This recipe makes 15 cupcakes.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.
- In a large bowl, combine the brown sugar, eggs, oil, Irish cream or milk, vanilla, and sour cream. Whisk or beat until smooth and fully combined.
- Add the coconut, pineapple, and carrots, then mix until everything is evenly incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape the bottom of the bowl so everything is fully incorporated. Do not over mix.
- Divide the batter evenly among the 15 cupcake liners.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cream Cheese Frosting
- In a large bowl beat the butter, cream cheese, and vanilla on medium speed until smooth and creamy.
- Add half of the powdered sugar and mix on low until it starts to combine, then switch to medium speed until smooth.
- Add the remaining powdered sugar and mix on medium, then turn it up to high and beat until the frosting becomes fluffy and light in color.
Finishing
- Divide the cram cheese frosting evenly over the cooled down cupcakes, I like to roll the edges of the frosting in toasted coconut.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*To make a brown butter cream cheese frosting, start by browning the butter in a saucepan over medium heat. Stir it constantly as it melts, foams, and begins to turn golden brown. Keep a close eye on it so the milk solids toast without burning. Once it smells nutty and looks amber, pour it into a heat safe bowl to stop the cooking. Let it cool until it thickens back up to a spreadable consistency, similar to room temperature butter. To speed this up, you can place it in the fridge or freezer, stirring occasionally so it cools evenly, but make sure it does not get too firm.
Best the day they are made: These cupcakes are freshest and softest the day you make them.
Do not refrigerate unless you have to: I really do not love storing cupcakes in the refrigerator because it dries them out quickly because the amount of cake.
Freeze right away for freshness: If you want to keep them at their best, freezing is the way to go.
If you must refrigerate them: Try to keep it to just one day.
For freezing: Store the cupcakes tightly wrapped or in an airtight container, then thaw before serving.
Wait to garnish if possible: If you are making them ahead, adding the toasted coconut after thawing keeps the texture nicest.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Tony says
These were the best cupcakes I’ve ever had!!!!
Amanda says
woohoo, thank you!!!