Carrot-Coconut Cupcakes

carrot-coconut cupcakes

Many years ago while we were on vacation in Victoria, British Columbia we stayed at the charming Abigail’s Hotel. Abigail’s is famous for its dynamic three-course breakfasts. And they did not disappoint. When we got home I set out on a quest to find any recipe from Abigail’s that I could and came across these Carrot-Coconut Cupcakes with Cream Cheese Frosting. Even though we didn’t try these during our stay, I knew anything from Abigail’s would be delicious. In the last 10 years these have become my husband’s most favorite dessert. They are like carrot cake on steroids.


Besides carrots and coconut like the name says, they also have crushed pineapple and chopped pecans baked inside.



Unfrosted, they make excellent muffins.



But add the special cream cheese frosting, which also has a couple surprise ingredients, like white chocolate and lemon zest and you’ve got a moist and delicious cupcake brought to life with the hint of citrus in the frosting. Recipe adapted from epicurious.com.

The texture is light, but substantial with the coconut, carrots, pineapple and pecans. Don’t tell my husband but I easily substitute whole wheat flour in place of the white flour and applesauce for the oil and he’s never noticed.


Carrot-Coconut Cupcakes
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: gourmet cupcakes
Serves: 18
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 2 8-ounce cans crushed pineapple, drained
  • 1 cup grated carrots
  • ¾ cup sweetened flake coconut
  • ¼ cup chopped pecans
  • ¼ cup white chocolate, chopped
  • 1 8-ounce package cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 tsp grated lemon zest
  • 1 cup powdered sugar
For cupcakes:
  1. Preheat oven to 350ºF. Whisk sugar, oil, and eggs in a large bowl to blend. Whisk flour, making soda, cinnamon, salt and nutmeg in another bowl. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin tins. Bake cupcakes about 20 minutes, or until tester comes out clean. Remove from pan and cool completely on rack.
For Frosting:
  1. Melt white chocolate in top of double boiler until melted and smooth. Blend cream cheese, butter, lemon zest and melted white chocolate until smooth. Add powder sugar and beat until smooth. Spread frosting on cupcakes.



See all that goodness! Carrot-Coconut Cupcakes are the ultimate spring dessert!


Pineapple Zucchini Sheet Cake

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.