Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. They’re topped with silky smooth cream cheese frosting—like carrot cake and coconut cake in one!
I published a recipe for carrot cake cupcakes in my cookbook Sally’s Baking Addiction. They’re wonderful with a denser texture, similar to muffins. I adapted today’s version from my book’s recipe and added coconut flavor. What a treat!
Why You’ll Love These Coconut Carrot Cake Cupcakes
- Deliciously moist
- Perfectly spiced
- Coconut-y
- Quick and easy to prepare
- A great make-ahead recipe
- Garnished with cream cheese frosting
If you’re looking for traditional cupcakes without the coconut flavoring, here are my regular carrot cake cupcakes. Very similar to today’s recipe!
Carrot Cake Should Be Spiced & Moist
Let’s be honest. Carrot cake is only good if it’s spiced and if it’s moist. Under-spiced carrot cake tastes like nothing. Dry carrot cake tastes like you forgot you were baking a cake and frosted a vegetable instead. I encourage you to stick to my recipe below for best results! From the oil and brown sugar to the eggs and Greek yogurt, there are many moist-makers in these coconutty carrot cupcakes.
Two stand out the most:
Carrots: Pick up whole carrots and freshly grate them at home. Carrots that you buy pre-shredded are much drier and thicker than freshly grated carrots. Use those and you’ll miss out on a ton of moisture, not to mention experience large chunks of carrot in each bite.
Coconut: While the main player in this recipe is the carrot, we can’t ignore the coconut. It’s best to use sweetened shredded coconut in these cupcakes—it’s a little sticky and adds mega moisture to these cupcakes. Unsweetened is fine, but it’s typically drier and less flavorful than sweetened coconut.
How to Make Coconut Carrot Cake Cupcakes
Just like hummingbird cake, these cupcakes are simple to make!
- Whisk the dry ingredients together.
- Mix the wet ingredients together. Add the carrots and coconut.
- Combine the wet and dry ingredients. The batter will be thick.
- Fill cupcake liners. Pour the batter into cupcake liners—only about 2/3 full.
- Bake.
- Make the frosting.
- Frost the cupcakes. Make sure they’re completely cool before frosting.
- Garnish with coconut flakes.
How to Frost Coconut Carrot Cake Cupcakes
Coconut carrot cake cupcakes are great, but they’re basically muffins without a swipe of cream cheese frosting. (Albeit super moist and spiced and delish muffins!) Cool, creamy, and smooth-as-silk cream cheese frosting complements the warm spices in our coconut carrot cupcakes. It holds its shape when piped, too—I used the Ateco #808 large round piping tip for today’s pictured cupcakes. For even more coconut flavor, try adding a little coconut extract to the frosting.
These would also be delicious topped with the brown butter cream cheese frosting from my banana layer cake recipe or the cinnamon cream cheese frosting from my banana cupcakes recipe. Have fun mixing and matching flavors!
These cupcakes taste even better after a few hours because the flavors have settled, mingled, and married. The moisture prevails and the cream cheese frosting sets into the tops. They’re the perfect treat to make ahead of time—even a day or 2 before.
Ingredient Substitutions You Can Make
Here are ingredient substitutions I’ve tested with success.
- Coconut: Use either type of coconut—sweetened or unsweetened. For best results, however, sweetened coconut adds the most moisture. If coconut isn’t for you, leave it out! You can replace it with 1 cup of chopped nuts or raisins.
- Coconut Extract: Totally optional for amped up coconut flavor. If you can’t get your hands on it or don’t enjoy coconut, simply leave it out.
- Yogurt: Use 1/3 cup of sour cream or unsweetened applesauce instead. Or try using 1/2 cup of crushed pineapple in place of the yogurt. They’ll taste like pineapple carrot cake!
- Oil: Instead of vegetable oil, try melted coconut oil for even more coconut flavor.
Coconut Carrot Cake Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 12
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 cup (130g) freshly grated carrots (about 2 medium)
- 1 cup (80g) sweetened shredded coconut*
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/8 teaspoon salt
- toasted coconut flakes for topping*
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and coconut. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, coconut extract (if using) and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with coconut flakes.
- Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools: Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Cupcake Liners | Piping Bags (Reusable or Disposable) | Ateco #808 Tip | Marble Cake Stand (optional for serving) | Cupcake Carrier (optional for storage)
- Coconut Extract: For extra coconut flavor, you can add 1/2 teaspoon coconut extract to both the cupcake batter and cream cheese frosting.
- Carrots: Don’t use pre-shredded carrots found in the produce aisle. They’re on the dry side. Rather, freshly grate 2 medium carrots to yield approximately 1 cup of moist carrot shreds.
- Coconut: I suggest sweetened shredded coconut in the cupcake batter. You can use unsweetened coconut, but unsweetened coconut tends to be drier and milder in flavor than sweetened. Keep that in mind if you make the switch. You can use either for the garnish on top, though. I used sweetened coconut flakes for the topping. To toast them, simply spread on a lined baking sheet and bake for 6-8 minutes at 300°F (149°C).
- Not a Coconut Lover? Leave the coconut and coconut extract out completely. Or you can replace with 1 cup chopped nuts or raisins. Or if pineapple carrot cake is your thing, sub in 1 cup of crushed pineapple. If adding the crushed pineapple, leave out the 1/3 cup yogurt.
- Pineapple: What about pineapple coconut carrot cake cupcakes? We can do it! Sub 1/2 cup of crushed pineapple in for the 1/3 cup yogurt.
- Cake Recipe: Follow my carrot cake recipe (same-ish recipe, doubled). Add 2 cups of sweetened shredded coconut to the batter. You can leave in the nuts or skip them in that recipe.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
I used this recipe to make a 3-layer 6-inch cake and it turned out beautifully! I love coconut so I put the extract in both the cake and frosting but I think this recipe would be great without or with the other substitutions as well. I’ve made a lot of recipes off of Sally’s blog and this one really stood out as one of the best. The perfect crumb, not too dense but super moist, and the frosting was perfect. I’ll definitely be making this again.
Carrot AND coconut!! This was AMAZING!!! Can I bake as mini muffins? What do you suggest as the bake time?
Hi Ashley, absolutely! We’re unsure of the exact bake time, but likely around 13-14 total minutes. Keep a close eye on them and use a toothpick to test for doneness.
How would the recipe be modified to make a two layer 6 inch carrot cake?
Hi Mary, this batter yields the perfect amount for a 3, 6-inch cake layers, so we’d recommend making the 2 layers you need and a few extra cupcakes with the leftover batter. Hope this helps!
I love this recipe. Can I add raisins and nuts? If so, how much? Our house loves carrot cake with all the things!
Definitely! We would add 2 cups of add-ins total, including the coconut. So maybe 1/2 cup coconut with 3/4 cup chopped nuts and 3/4 cup raisins. Or any combo of add-ins equaling about 2 cups. Enjoy!
Just wondering if the plain yogurt can be greek 0% or should I stick with regular plain yogurt or sour cream?
Thanks!
Hi Colleen, you can absolutely use plain Greek yogurt instead. Full fat is best, but lower fat will work in a pinch. Enjoy!
Hi,
I’m wondering if you don’t want to use any coconut and just make a plain carrot cake cupcake if there are any additions or substations to the recipe?
Thanks!
Hi Michelle! See the recipe note titled “not a coconut lover?” for substitution ideas.
Oh my gosh – I love this recipe and made it exactly as is. I am not usually a huge coconut fan but was actually making for others. I am so glad I went with coconut in every instance. My 4-year old great nephew is a huge frosting fan and LOVED the frosting. I loved it as well. I have shared the link on my Facebook page. Thanks for sharing – BTW, I have made several of your recipes and will continue to do so. Not one that wasn’t a hit!
These were delightful. I made them with 1/2 cup coconut and 1/2 cup toasted pecans and they were perfect!
Since I’m not seeing friends to give excess baked goods to during COVID, I only made half the recipe which was the RIGHT CHOICE or I’d be eating 11 cupcakes today (I gave one to the electrician who also sent me an overly effusive text about it). So good. Definitely needed to bake 25-28 minutes, but I wonder if pressing the grated carrot with paper towels before adding would reduce cooking time. Given the ingredients, I’ll bet the batter would freeze pretty well too.
I made with a coconut buttercream frosting from Magnolia bakery since I don’t like cream cheese.
Hi Sally,
I made your carrot cake on Wednesday and it turned out great. I was wondering because my family finished the other carrot cake if I could substitute sugar for maple syrup, regular flour for GF flour, and half the recipe???
Hi Sally! If I don’t have ground cloves, may I substitute it with nutmeg? Or should I just omit it? Thanks in advance!
Hi Ayen, you can leave the cloves out without any substitutions. Happy baking!
Yay! Thank you so much! I love your recipes!!! ♥️
Made this into a 6 inch cake and was absolutely amazing! It was the perfect size as a birthday cake for feeding a small family. Cream cheese frosting was so smooth 🙂
Hi Sally, I recently baked your 6-inch vanilla cake which was fantastic! I’m wondering if I could use the batter for the coconut carrot muffins and pour them instead into the 6-inch cake pans? Would you recommend pouring the batter into two of those pans or would one suffice? Further, would I be able to do the same thing with any of your cupcake recipes?
We are a small family so I am always looking for small cake options.
I´ve never done carrot cake, actually, I didn´t like it years ago and then I found it delicious… haha.. and I wanted to make cupcakes. I have to admit I was a little bit skeptical about all the spices, but I went to the store and bought what I was missing, and I used them exactly as per the recipe. I only left out the coconut. I follow all the steps and it went so soooo good! I will definitely make it again! 🙂 thanks a million!
My husband was really impressed with the balance of moist, sugar, and spice of this cupcake.
From Switzerland
Hi there, whenever it says vegetable oil, is olive oil a good substitute? That’s generally the only oil I use at home!
Hi Brian, Olive oil should be ok in this recipe (same amount). For other recipes it really depends on the flavor profile of what you are making – olive oil has a stronger flavor than vegetable oil.
Hi!
I loved the simplicity and yet a super tasty and moist muffin (got too lazy to make the frosting).
I’ve left out the cloves (because I didn’t have any) and IMO it still tastes really good.
I do have a question about freezing. I know I can bake and freeze. But can I prepare the batter, freeze them and then thaw it out to bake when I’m ready ?
Hi Kathy, We don’t recommend freezing the batter – but yes, the baked cupcakes do freeze well!
Hey there! I was wondering if plain Greek yogurt would work in this recipe? I’m guessing yes since sour cream is listed as an option, but I’d love to know if you guys have any opinions.
Thanks so much!
Hi Kate, you can absolutely use plain Greek yogurt instead. Full fat is best, but lower fat will work in a pinch. Enjoy!
Great recipe! Very moist and flavorful, it was an absolute hit with my partner and coworkers. Just 2 suggestions based on my experience:
1. I only made 2/3 of the frosting, and it was the perfect amount for me (not too much, not too few)
2. I tried the cupcake recipe twice, once as it is and another with reduced sweetness (used unsweetened coconut and decreased the brown sugar to 3/4 cup). Both versions are very good and the texture is great.
Can I bake these in jumbo cupcake liners and pans? I realize I’ll probably only get six but that’s all I need Thanks
Hi Kim, You can bake these as jumbo cupcakes, yes! The yield and the bake time will differ, so keep an eye on them and use a toothpick to test for doneness.
Dumb question, when grating the carrots can I use the small grating side, or would that make it too wet? (Yes I’m trying to hide vegetable from my toddler).
Thanks!
Hi Shawna, We always use the largest grating surface (largest holes) on a box grater and they don’t turn out too chunky if you are trying to hide them but you can try using the smaller side if you wish.
Hi Sally, these cupcakes are a hit at home. Is there any way to replace the all purpose flour with whole wheat flour without compromising the texture? Thanks
Hi Tania, While you can certainly try, expect a heartier and more dense texture with whole wheat flour.
Totally loved it. I didnt have applesauce, so used yogurt. Also used unsweetened coconut otherwise it would have been too sweet for my palate.
The cupcakes are super delicious either way with or without the frosting 🙂
Just did these (minus the coconut) along with the cookie dough cupcakes and red velvet cupcakes for my 3 daughters birthday and these were by far my most favorite cupcake ever, so soft and delicious
Hi, if I’m allergic to coconut can I just omit it without any problems? Or should I add more Carrot?
Hi Anie. You can leave it out, no problem– see recipe note.
Made this recipe gluten free using measure for measure gluten free flour. Came out perfectly. Thanks so much!
Hi Sally, would I be able to leave out all of the coconut and not add anything else as a substitute?
Thanks xx
Certainly! You can leave out the coconut and coconut extract without substituting anything for it.
Hi Sally!
This recipe is absolutely divine. I’ve made it twice in the span of a month and my boyfriend, who usually does not have a sweet tooth, devoured it. I’d like to make these cupcakes as a 9-inch two-tiered cake for his birthday along with the frosting. What measurements do I use?
Thanks in advance.
P.S.: I LOVE all your recipes and you’re my go-to person for all things sweet
Hi Srishti, so glad these cupcakes were a hit! I recommend using my carrot cake recipe (see “add-ins” in the notes to add coconut) for a layer cake. For a more specific conversion based on the exact size cake/tiered cake you want, use my cake pan sizes and conversions page to help guide you.
Hi Sally!
Thanks for the amazing recipe. It was a hit!!! I wanted to maybe add nuts and raisins, any advice on amount and baking time?
I would add 2 cups of add-ins total, including the coconut. So maybe 1/2 cup coconut with 3/4 cup chopped nuts and 3/4 cup raisins. Or any combo of add-ins equaling about 2 cups. Same bake time!
Is this a recipe I can use to make a 3 layer, six inch cake?
Sure can! You can see the details and baking instructions on my post 6 Inch Cakes.
Sally, it came out great. I used my Wilton easy layer pans and substituted pecans for the coconut flakes. It’s just as good as your full size cake recipe. Thank you!
Delicious cupcakes – though I would say mostly carrot. I did not detect the coconut really. Our household is coconut fanatics, however.
I wanted to make carrot cake (one of hubby’s favorites) to break in my new food processor. I ended up going all-out with these cupcakes: used coconut, pineapple (no yogurt), walnuts and steamed raisins (about 1/4 cup of each). The batter was more wet as a result; I added an extra tablespoon of flour (altitude baking!) and increased the bake time by 10 total minutes, but they turned out perfectly! And were very, very delicious. Thanks for a fab recipe.