Coconut Carrot Chunk Cupcakes


Coconut Carrot Chunk Cupcakes ~ how is that for a culinary alliteration?

We had a function last night at a friend’s house; an early tailgate for the upcoming BSU v AF game ~ what to make, what to make?  The host needed a salad and dessert, so I made a HUGE bowl of Napa salad, nutella pop tarts and two types of cupcakes.

I admit I have never made carrot cake, in cup form or other!  A tailgate party seemed like a good time to remedy this… so, I came up with this:


Coconut Carrot Chunk Cupcakes

  • 2 c flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2-3/4 tsp fresh ground nutmeg
  • 1/2 c vegetable oil
  • 1/2 c applesauce
  • 1/2 c plain greek yogurt
  • 1 1/4 c packed brown sugar
  • 2 eggs, lightly beaten
  • 2 tsp vanilla
  • 2 1/2 c carrots, placed in food-processor type machine (I used my Vita-Mix, hence “carrot chunk”)
  • 1 c coconut flakes

preheat oven to 350; line muffin tins with liners, spray lightly with non-stick spray;

in a large bowl, whisk flour baking soda & powder, salt and spices ingredients; in another large bowl whisk oil, applesauce, yogurt, eggs, vanilla and sugar until well smooth; with a wooden spoon, stir wet ingredients into the dry, mixing until well combined; fold in carrots and coconut; using a standard ice cream scoop, place one scoop per muffin tin ~ bake for about 18-20 minutes; remove from pan to cooling rack. Frost & enjoy!

Ginger-Mascarpone Frosting

  • 1-500g container mascarpone
  • 1/2 c sour cream
  • 1 c confectioner’s sugar
  • 1/2 tsp toasted ground ginger
  • 1/4 tsp vanilla
  • 2-3 T heavy cream or milk, as needed

In a large bowl, beat all ingredients except cream, on low speed; slowly add cream until desired consistency is reached (I used about 2 T)


ps ~ the white pitcher contains the batter for my heavenly chocolate cupcakes ~ the batter is very thin, so this makes a perfect vessel to fill my cupcake tins!

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