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.
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