clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of cupcakes showing texture of one cupcake

spiced coconut carrot cake cupcakes

  • Author: Brittney
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12


Baked with the rich spices of masala chai and topped with cream cheese frosting, these coconut carrot cake cupcakes are sweet, moist and full of flavor!


coconut carrot cake cupcakes

  • all purpose flour 1 c (125 g)
  • baking powder 1 tsp
  • baking soda ½ tsp
  • ground cinnamon 1 tsp
  • ground ginger ½ tsp
  • ground cloves ½ tsp
  • ground nutmeg ¼ tsp
  • ground cardamom ¼ tsp
  • salt ½ tsp
  • vegetable oil ⅓ c (80 ml)
  • eggs 2 large
  • brown sugar, packed ¾ c (150 g)
  • sour cream ½ c (120 g)
  • vanilla extract 1 tsp
  • shredded carrots* 1.5 c (180 g)
  • sweetened coconut flakes 1 c (80 g)

cream cheese frosting

  • cream cheese, room temp 8 oz (225 g)
  • butter, softened ½ c (115 g)
  • vanilla extract 1 tsp
  • salt ¼ tsp
  • powdered sugar 3-4 c (360-480 g)


coconut carrot cake cupcakes

  1. Preheat oven to 350°F (180°C). Line a standard muffin tin with 12 liners.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, cardamom and salt.
  3. In a separate bowl, mix together the wet ingredients: vegetable oil, eggs, brown sugar, sour cream and vanilla extract. Pour into the dry ingredients and mix until fully incorporated.
  4. Fold in the shredded carrots and coconut flakes and mix until evenly distributed.
  5. Fill each cupcake liner ¾ full of batter. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
  6. Remove cupcakes from the oven and let sit for 10 minutes before removing from the tin to cool completely.

cream cheese frosting

  1. Using an electric mixer, beat the cream cheese and butter until smooth and creamy.
  2. Add the vanilla extract and salt and mix until fully incorporated.
  3. Add the powdered sugar one cup at a time and continue beating until smooth. Continue adding powdered sugar until you reach your desired consistency and sweetness.
  4. Use a knife to spread frosting onto the cupcakes or use a piping bag to decorate. For more detailed instructions on how we decorated our cupcakes, check out the post sections: Making Flat Top Frosted Cupcakes and Decorating the Carrot Cupcakes.


Shredding the carrots: Peel the carrots and shred them on the small holes of a box grater.

Storing: These cupcakes will keep in an airtight container in the fridge for up to 5 days.

  • Category: dessert
  • Method: baking
  • Cuisine: european

Keywords: carrot cake cupcakes