Carrot Cupcakes with Fresh Coconut

What are better than cupcakes? Carrot Cupcakes with fresh Coconut shavings. What is amazing about these delicious beauties is that they have the popular flavors of pumpkin for the season plus a powerful pop of flavor with fresh coconut.

The recipe is simple and quick with a less amount of sugar then the typical ones found online. This can be modified to your liking of course! I learned the best way to up the nutritional value to this recipe is to add oat milk into the mix. Oats in general is a good source of fiber among other things.

Some benefits of oat milk include:

• Reduces heart disease

• lowers bad cholesterol

• Can help normalize blood sugar levels

A few vital items to always have for a tasty Carrot Cake includes carrots, applesauce, oil and the magical spices! These items combined with those below and love will make an incredible and worth it sweet treat.

Ingredients

• 2 and 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoon ground cinnamon

• 2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 cup vegetable oil

• 2 cup packed light or dark brown sugar

• 2 large eggs, at room temperature

• 1/2 cup unsweetened applesauce, at room temperature (individual packs work as well)

• 1 teaspoon pure vanilla extract

• 1 and 1/2 cups peeled and shredded carrots* (about 3 large carrots)

• 1/2 cup of fresh shaved coconuts

• optional add-in: raisins

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature

• 1/2 cup unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar

• 1 teaspoon pure vanilla extract

• Pinch of salt

• optional garnish: carrot shredding, coconut shredding or finely chopped walnuts

Instructions

1. Preheat the oven to 350°F Line a 12-cup muffin pan with cupcake liners.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots with the coconuts. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.

3. Pour/spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean.

4. The Frosting: In a large bowl using a handheld or stand mixer with whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the powdered sugar, vanilla extract, and salt. Wisk on low speed for a few moments then on high for 2-4 minutes. Taste, then either refrigerate or put aside until you are ready to frost the cupcakes.

5. Frost cooled cupcakes and top with optional garnish.

Let me know below if you will try them and how you would switch up the recipe.

Happy Eating ,

Chef Jess