Let’s make a carrot cake in cupcake form… then kick it up a notch. That would be these Carrot Coconut Cupcakes with White Chocolate Cream Cheese Icing. Are you drooling yet?
I hate to admit that it was only a year or two ago when I had my first taste of carrot cake. I know it’s a Southern classic but for some reason I had never tried it.
I’m sure my grandmother is ashamed of me… she was born and raised in the South. But she was most famous for her apple cake with caramel frosting. I can still taste it now.
But OMG, now I’m a carrot cake lover! It’s always moist because of the carrots and raisins. And I do love the touch of cinnamon. But let’s be honest: it’s really about the cream cheese frosting. 😉
And if you’ve been reading this blog for a while, you know that I prefer cupcakes… so when I made my first carrot cake recipe, it was carrot cake cupcakes.
Here I give you Korena’s version… she has added some coconut, pineapple, and dates. This is sounding more like another Southern classic… Hummingbird Cake.
And did I mention that they’re frosted with Cream Cheese White Chocolate Icing? Yep.
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
Carrot Coconut Cake
8″ (20 cm) round
1½ cups (149g) grated carrots
3/4 cup (170g) drained, crushed pineapple
3/4 cup (64g) unsweetened shredded or flaked coconut
3/4 cup (83g) chopped pecans or walnuts
1/2 cup (75g) chopped dates
1½ (180g) cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1½ teaspoons cinnamon
1½ teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice or cloves
3/4 cup (159g) brown sugar
1/3 cup (66g) white sugar
2 teaspoons vanilla
3/4 cup (177ml) vegetable oil
Cream Cheese White Chocolate Icing
8 ounce (227g) brick cream cheese, soft
1/4 cup (57g) unsalted butter, soft
1 teaspoon vanilla
3 ounces (85g) white chocolate
3 cups (340g) icing sugar
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