This recipe is a family favorite. I know carrot cake is a hit or miss for many because everyone has their own idea of what should be in a carrot cake. Nuts, pineapple, coconut, raisins, chunky carrots or pureed carrots... the list goes on. This is a pineapple, coconut and pureed carrots recipe, no nuts or raisins. These cupcakes are super moist, flavorful and one of my go-to recipes. The frosting begins as a basic cream cheese frosting you find on most carrot cakes but the lemon juice gives it a boost of flavor and works great with the toasted coconut sprinkled on top.
Carrot Cake Cupcakes
makes 2 cake layers or about 80 mini cupcakes
3 c. all- purpose flour
2 1/2 c. sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 c. oil
1 tbsp vanilla
1 1/2 c. shredded coconut (I used sweetened) + 3/4 c. for toasted coconut topping
1 1/3 c. pureed cooked carrots
3/4 c. drained crushed pineapple (in pineapple juice not syrup)
1 1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.
Grease or line pans or cupcake tins. Peel and dice carrots and boil for 20 minutes until soft. Puree in food processor or blender, then let cool. Mix dry ingredients and oil, eggs & vanilla. Beat well. Fold in nuts, carrots, coconut and pineapple. Bake cake layers for 30-35 minutes and mini cupcakes for 10-15 minutes until golden brown on top.
Cream Cheese Frosting
8 oz cream cheese, room temperature
6 tbsp butter, room temperature
3 c. confectioner sugar
1 tbsp vanilla
1/2 juice of lemon
Blend cream cheese and butter together until creamy. Slowly add in 10x sugar until smooth. Then add in vanilla and lemon juice.
*For the toasted coconut, thinly spread 3/4 c. of shredded coconut on baking sheet and bake at 300°F for 20 minutes. Stir coconut every 5 minutes to make sure the coconut browns evenly. Remember, coconut burns really easily so keep an eye on it.