Cupcake Day! Carrot coconut cupcakes with cream cheese frosting

February 24, 2014 at 8:32 am Leave a comment

carrot cupcakes with eggs

Thanks to everyone who donated to Cupcake Day for the SPCA! I made several dozen cupcakes this month, and I’m happy to say I surpassed my fundraising goal. Hooray for the animals!

Of all the cupcakes I made, these are my favourites: carrot coconut with cream cheese frosting. I cannot be left alone in the house with them, so I am very happy to be boxing them up for delivery to my generous donors.

Usually I tinker with recipes to make them more healthy, but you’ll see below that this is not the case. I wanted my cupcakes to be as delicious as possible so people would feel good about handing over dollars. Plus, as I mentioned earlier, there are no calories when you’re raising money for animals.

Be sure to use SPCA Certified or cage-free eggs – especially important when you’re baking in support of animal welfare!

SPCA Certified eggs

Carrot coconut cupcakes with cream cheese frosting
Adapted from the Rebar Cookbook
Makes 12 cupcakes or 24 mini-cupcakes

2 cups grated carrots
3/4 cup shredded coconut
3/4 cup chopped walnuts
3 eggs
3/4 cup brown sugar
1/4 cup white or cane sugar
3/4 cup vegetable oil
2 teaspoons vanilla
1-1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons of each: cinnamon, nutmeg and ginger

1/2 block (227g) cream cheese
1-1/4 cups icing sugar
2 tablespoons butter

Preheat oven to 350F. Combine carrots, coconut and walnuts in a bowl and set aside. In a large bowl, beat together eggs and sugar until the mixture triples in volume. Stir in vegetable oil and vanilla. Combine flour, baking powder and soda, salt, cinnamon, nutmeg and ginger and fold into sugar-eggs mixture. Fold in carrot mixture. Spoon batter into greased muffin tins and bake for 20 minutes.

For frosting, combine all ingredients and whip together until smooth. Spread on cupcakes once cooled and sprinkle nutmeg on top (freshly grated nutmeg is a beautiful thing if you have it).

These cupcakes are delicious with coffee. At our house we made a French press with some of the Kona coffee beans we brought home from Hawaii – so good that it convinced me to eat cupcakes for breakfast one day (so bad!).

carrot cupcakes3


Entry filed under: Cooking, Gluten Free, Home, Making, Recipes. Tags: , , , .

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