Go Back
–+ servings
coconut-carrot-cake-cupcakes-recipe

Coconut Carrot Cake Cupcakes

Delicious and moist coconut carrot cake cupcakes perfect for any occasion.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 250 kcal

Ingredients 

Cupcake Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots
  • ½ cup sweetened shredded coconut

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, and mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and shredded coconut.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2000IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Carrot Cake, Coconut, Cupcakes
Tried this recipe?Let us know how it was!