Dec 18, 2013

Carrot Cupcakes with Cream Cheese Frosting and Shredded Toasted Coconut

Original Recipe from Martha Stewart's Carrot Cupcakes


  • 1 pound (2 cups) of shredded carrots
  • 3 large eggs
  • 1/3 cup buttermilk
  • 1 1/2 teaspoons of vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 teaspoon salt
  • Sweetened Shredded Coconut
** no raisins were used in this recipe.

Step-by-Step Instructions

1. Preheat oven to 325 degrees Farenheit, line cupcake baking tray with liners.

2. Combine carrots, eggs, sugar, oil, buttermilk, and vanilla.

Mix together:

3. In a separate bowl, combine dry ingredients including flour, baking soda, baking powder, cinnamon, salt, ginger and cloves. 

4. Add your flour mixture half a cup at a time into the carrot/oil mixture:

5. Your cupcake batter should look like this:

6. Spoon in about 1 tablespoon of the carrot cupcake into each mini cupcake (or ensure that its 3/4 full). 

7. Bake for 20 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. 

8. Ice your carrot cupcakes with Cream Cheese Icing

Toasted Coconut Garnish

1. On a baking tray lined with parchment paper, bake in 350 degrees Fahrenheit for 5 minutes until slightly browned. Mix. 

2. Sprinkle on your cupcakes:

These are the cupcakes I am bringing to work tomorrow:

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