I have never been a fan of carrot cake so this is only the second time I’ve baked it. It has been years and I wasn’t able to find my old recipe so after hunting around foodgawker, I decided on this recipe, mostly because it looked SO moist in the photos.
Carrot cake seems to be one of those recipes similar to red velvet. It’s been around for years and everyone has their perfect recipe. More spices, include crushed pineapple, there is an art to the carrot cake. Even when I brought these to work I was amazed how many coworkers told me carrot cake was there wedding cake! Carrot cake is a crowd pleaser and this recipe will not disappoint you.
Carrot Coconut Cupcakes
{adapted from Simply Scratch}
makes 28 cupcake
- 2 cups unbleached all purpose flour
- 1-1/2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 tsp. ground cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1-1/2 cups sugar
- 3 whole eggs
- 1/2 cup whole milk
- 2 cups grated carrots
- 1 cup flaked coconut
- 1 cup (8 oz.) pineapple, crushed
- 1/2 cup chopped walnuts
Preheat your oven to 350°F. Place cupcake wrappers in two cupcake pans.
Mix flour, baking powder and cinnamon until well blended; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple; mix well. Scoop evenly in your cupcake wrappers, about 3/4 full.
Bake for 16-19 minutes or until toothpick inserted in centers comes out clean. Remove from pans; cool completely on wire racks. Frost with cream cheese frosting and enjoy my friends. :)
