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Cupcakes, How Tos  / 

Carrot Cake Cupcakes

by Jennifer Preston
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Hey guys! I’m so excited for this post because what could possibly be better than a nice slice of that delicious Carrot Cake I posted a few weeks ago? Carrot Cake Cupcakes of course! These beauties are topped with velvety smooth cream cheese frosting, a sprinkling of crispy toasted coconut, and a decorative white chocolate garnish in the shape of a CARROT!

These Carrot Cake Cupcakes are the exact version of my Carrot Cake recipe, just in cupcake form. So if you’d rather make a 9 x 13 cake or a nice round 2 layer cake, head over to this link!

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

Question, am I supposed to just call these “Carrot Cupcakes” since they’re Carrot Cake in cupcake form? Or do I leave it as “Carrot Cake Cupcakes” because “Carrot Cake” is a flavour name? Something to think about I suppose…

How To Find Inspiration!

I truly am so proud of this recipe, how I piped the cupcakes, the adorable little white chocolate carrot garnishes, my food styling, and how the photos turned out. This entire Carrot Cake Cupcake endeavor went pretty seamlessly, and for that I’m THANKFUL. (Because as other food bloggers could probably vouch for me, it doesn’t always go the way you’d like to to.)

You know how some people say they like to scroll through Instagram to find inspiration? For me, it’s the exact opposite. If I’m craving ideas, scrolling through social media just leaves me feeling completely overwhelmed and inadequate…

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

I follow the most amazing food bloggers and food photographers who produce such gorgeous content; and don’t get me wrong, I love to drool over each and every single one of their photos. But if my creative-tank is empty then I feel a little disappointed in myself that I didn’t come up with such a splendid idea like theirs first.

The reason I say this carrot cake cupcake endeavor was seamless is because I didn’t go searching Instagram and Pinterest for ideas–instead, the entire vision I had in mind for this cupcake just came to me as I was lying in bed, trying to fall asleep. I fell asleep to cupcakes floating around in my head and it was lovely.

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

Where My Best Ideas Come From:

My BEST ideas come to me either while I’m trying to sleep, showering, or driving. It never fails. And it makes sense because it’s at the moments when my brain isn’t mindlessly plowing through what my eyes are seeing other people produce on social media, instead it’s thriving in its’ own creative juices!

So my advice to you is: if your creative-tank is empty, get off the computer, go for a walk, take a shower, drive somewhere, or just starting baking something. Many times the pure pressure to get somethin’ done causes my creativity to come to me while I’m mixing frosting colours or watching my cake layers bake in the oven.

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial
Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

The Perfect Dessert Idea For ANY Holiday!

In my opinion, Carrot Cake and/or Carrot Cake Cupcakes are in season all-year round. Some may say it’s more of an Easter themed dessert. (Is this because Easter bunnies eat carrots or what?) But this is one of my staple recipes that I like to bring to my Thanksgiving gatherings!

Yes, I know, there’s always someone at the gatherings who doesn’t like cream cheese. But I love these Carrot Cake Cupcakes because the cream cheese frosting isn’t overly potent. I mean, think about it, it has two other major ingredients to balance it all out (BUTTER and ICING SUGAR). I’m tellin’ you, Uncle Bob won’t even notice the cream cheese if you don’t tell him! 😉

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

Are you Team Nuts or Raisins?

I always pride myself in the fact that I never put raisins in my baked goods. As I’ve mentioned before, raisins are always a “surprise”–and not one of those good surprises like a surprise visit from an old friend. Raisins are an “unfortunate surprise”–like coming home to a dishwasher leak or mouse in your house. Can I get an amen?!

BUT, because I firmly believe in the whole hate-the-raisins-not-the-raisin-eater philosophy, I gotta cater to ALL of my lovely readers. With that being said, you can totally add raisins to these cupcakes. If that’s honestly what your heart truly desires–please make sure you’re listening to your heart carefully–then go ahead.

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

I’m forever and always a nuts kinda girl. I’m talking about nuts–like food nuts, not I’m off-my-rocker-kinda nuts. My FAVOURITE nuts to put into these cupcakes are walnuts. (I also LOVE walnuts in my Banana Cupcakes Recipe and Banana Oat Chocolate Chunk Muffins!!) But alas, since we were out of walnuts, I opted for my second favourite nut option: pecans. (Nuts add such a great and much-appreciated crunchy texture to these carrot cake cupcakes!)

And now as I’m writing this blog post, I realized that like an idiot I completely forgot to feature pecans in my carrot cake cupcake photos! AH! I can’t even believe I forgot that. Maybe it all wasn’t as 100% seamless as I thought it was. Oh well, now you can just use your imagination!

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

How To Make White Chocolate Carrot Garnishes:

These little white chocolate carrots are the cutest carrots ever! The idea literally came to me while I was lying in bed about to fall asleep; I wanted to convert my Carrot Cake into Cupcakes but needed to put a unique spin on them somehow! I remembered that I had white chocolate wafers left over from this White Chocolate Birch Cake that I made for my friends’ baby shower and thus, the idea of white chocolate carrots was born!

In the recipe below I provide the step-by-step instructions on how to make these white chocolate carrot garnishes (it’ll all be there when you hit PRINT). But I’ll share a few notes below on how I brought my carrot garnish dream into fruition!

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

What You’ll Need:

  • White Chocolate Wafers
  • Americolor Gel Food Coloring in Orange
  • Americolor Gel Food Coloring in “Leaf Green”
  • 12″ Disposable Piping Bags
  • Wilton Tips #2 and #3  (I used #2 for carrots and #3 for greenery, but using #2 for both would be good too!)
  • Parchment Paper
  • Baking Sheet

1. Melt Your Chocolate:

The first thing I did was line a baking sheet with parchment paper.

Then I divided 1/2 cup of white chocolate wafers into 2 small bowls whilst trying not to eat too many of them.

Next, microwave just ONE bowl in 15 minute intervals, stirring after each interval. Do this until completely smooth and melted. (Don’t over-microwave either!) I learned the hard way that it’s a good idea to microwave, mix, and pipe only ONE color at a time because the green chocolate will harden while you’re using the orange chocolate. (This happened to me when I didn’t work quickly enough; I took some photos of my progress, and realized that my green chocolate had completely hardened and I couldn’t pipe! This is ALWAYS the struggle of being a food photographer–the process always takes more time than it normally should.)

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

2. Mix Your Colors:

Drop your orange food gel coloring into the bowl and stir it up. Add just a drop at a time because you can always add more but you can’t take away! Drop until you’ve reached your desired orange. I wanted just a nice light orange so I was sparse with my drops. 🙂

Snip the end of your disposable piping bag off, insert tip Wilton #2 into bag and using a spoon fill bag with orange chocolate! BE CAREFUL as the chocolate is pretty runny and will literally run right through the tip, so have the tip facing horizontal when you fill the bag.

3. Pipe Your Carrots:

Begin piping carrots onto parchment-lined baking sheet. You’ll just barely have to use any pressure on your piping bag, as the chocolate’s consistency is quite runny. Start at the top of your carrot–pretend you’re piping little orange tornados–pipe in a zig-zag fashion starting wide at the top and going smaller as you go down and into a point. Pipe as many as you can evenly spaced apart, being sure to leave room at the tops of the carrots for the greenery!

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial
Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

4. Repeat Steps For Green Carrot Tops:

Repeat the above steps of microwaving and stirring. Only this time, use “Leaf Green” gel food coloring, and insert Wilton tip #3 into a new piping bag. (Tip #2 would work too!)

Make the greenery by piping “spikes” off the tops (the wide part) of the carrots.

(Honestly, don’t even worry about the carrots looking perfect or realistic. When’s the last time you saw a perfectly straight carrot in real life anyway?! Never, I’m sure. Once you place them onto the cupcakes, they’ll look like carrots and will look SO adorable, I mean, I’ll just let my photos do the ‘talkin!) 😉

5. Freeze & Place Onto Cupcakes!

Place baking sheet in freezer for 5-10 minutes. It’s alot easier to place these frozen carrots onto the carrot cake cupcakes than warm carrots. And be careful, they’re a little fragile so it’s good to pipe more carrot garnishes than you need. I ended up with whole container of extra carrots that I stuck in the freezer to use for my next batch of cupcakes! 🙂

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial

The awesome thing about piping with melted white chocolate, is that you can literally create ANYTHING to put on top of cakes and cupcakes! Since I’m not great at writing on cakes, I’d love to try piping out “Happy Birthday” onto parchment paper, freezing it, and then placing it on top of the cake! Yay for the miracles of white chocolate!

Thanks for reading everyone, and if you make these cupcakes I’d LOVE to see your results! Tag me on Instagram or Facebook, or DM me your photos! It would seriously make my day! 😀 Happy baking!

Carrot Cake Cupcakes white chocolate toasted coconut dessert recipe tutorial
Print This Recipe

Carrot Cake Cupcakes

These super moist and fluffy beauties are topped with velvety smooth cream cheese frosting, a sprinkling of crispy toasted coconut, and a decorative white chocolate garnish in the shape of a CARROT!

Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Carrot Cake Cupcakes
Decorating Time 45 minutes
Servings 12 Cupcakes
Author Jennifer Preston / Flour & Floral

Ingredients

Cupcakes

  • 1 cup Cane Sugar or white sugar
  • 6 TB Vegetable Oil I used avocado oil
  • 1.5 large Eggs *see recipe notes
  • 1 tsp Pure Vanilla Extract or vanilla bean paste
  • 6 TB Buttermilk
  • 1 cup Carrots peeled and grated
  • 1/2 cup Unsweetened Coconut Flakes
  • 1/2 15 oz can Crushed Pineapple drained
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 cup Chopped Nuts or Raisins I like to use walnuts or pecans

Cream Cheese Frosting

  • 6 TB Unsalted Butter softened to room temp
  • 1/2 8 oz pkg Full-Fat Cream Cheese softened to room temp
  • 1 tsp Pure Vanilla Extract
  • 3 cups Powdered Sugar
  • 1/4 tsp Salt

Toppings

  • 1/4 cup Unsweetened Coconut Flakes toasted
  • 1/4 cup Walnuts or Pecans chopped

White Chocolate Carrot Garnishes

  • 1 cup White Chocolate Wafers
  • "Orange" gel food coloring (or red + yellow mixed)
  • "Leaf Green" gel food coloring

Instructions

Making The Cupcakes

  1. Preheat oven to 350F. Fill 12-cup muffin tin with 12 large paper cupcake liners.

  2. In a large bowl, whisk together sugar, oil, eggs, vanilla, and buttermilk. Once combined, then mix in carrots, coconut, and pineapple until evenly combined.

  3. In a small bowl, combine flour, baking soda, salt, and cinnamon with a baby whisk or fork. Then, using a wooden spoon, gently fold the dry flour mix into the wet carrot mix. Stir just until combined.

  4. Stir in chopped nuts or raisins. Using a cookie scoop, evenly distribute batter into cupcake liners. Make each cup about 2/3 full.

  5. Put cupcakes in oven and set timer for 15 min. After 15 min, insert toothpick into centre of cupcake. If it doesn't come out clean then keep baking it. Depending on your oven it could take 20-25 min.

  6. Once finished, remove from oven and set on cooling rack. Let cupcakes cool completely before frosting them. (If desired, leave oven on to toast your coconut flakes in next step!)

Toasted Coconut Topping

  1. Sprinkle coconut flakes evenly onto a parchment paper-lined baking sheet. Bake for 3-5 minutes at 350F. Watch it carefully as it bakes quickly and can burn easily! When most flakes are golden brown, remove from oven and set sheet on rack to cool.

Whipping Up the Cream Cheese Frosting

  1. Using the paddle attachment on a stand-mixer or using a handheld mixer, combine butter and cream cheese on medium-high speed until fluffy (at least 2 minutes).

  2. Add vanilla extract, powdered sugar, and salt. Blend on medium speed until combined and creamy. If too stiff, add a splash of milk or cream. If too runny, add more powdered sugar.

  3. Pipe or smooth frosting onto completely cooled cupcakes. I like to top my cupcakes off with a piping bag and Wilton 2D tip. Sprinkle on toasted coconuts and/or chopped nuts.

White Chocolate Carrot Garnishes

  1. Divide evenly a 1/2 cup of white chocolate wafers into 2 small bowls. Microwave just ONE bowl in 15 second intervals until melted completely smooth. Stir after each interval.

  2. Once melted, drop orange food coloring (or yellow + red to make orange) into bowl and stir until totally combined.

  3. Cut the tip of a disposable piping bag with scissors and insert Wilton Tip 2 into the end. Pour melted chocolate into piping bag (carefully as it will easily come out the end!)

  4. Line a baking sheet with parchment paper, then pipe your "orange carrots" onto the sheet. Begin at the top of the carrot. Start wide and go down smaller and smaller in zig zag motions until you reach a point. Pretend you're piping little tornados! You gotta work quickly because the chocolate comes out fast. Pipe out as many carrots as you can, and leave room at the tops of the carrots to do the green part!

  5. Now repeat all the steps to create the green mixture. Use Wilton Tip 2 or 3 for the greenery. Start at the top of the carrots and pipe up and down, making spikes. Don't worry about it being perfect, they'll look SO good once they're on the cupcakes!

  6. Place baking sheet in freezer for 5-10 minutes. Remove from freezer and stick each carrot into frosted cupcakes. (It's best to still have the frosting still soft/freshly piped when putting the carrot garnishes in! They break easily)

Notes

  • Sorry about the 1.5 eggs! I divided this recipe in half from my round cake recipe, so that's why it's like this. Just crack one egg in a bowl, whisk it until yolk and whites are combined. Use half of that mixture plus a whole egg, then you've got 1.5 eggs!
  • Store frosted carrot cake cupcakes in refrigerator for 5 -7 days.
  • Freeze any left overs! (They freeze really well!)
  • Freeze any leftover carrot garnishes, or chopped nuts to use for next time.

Tags

  • Baking
  • Buttermilk
  • Cake
  • Carrots
  • Cinnamon
  • Coconut
  • Cream Cheese
  • Cupcakes
  • Fall/Winter
  • Frosting
  • Mini Desserts
  • Nuts
  • Recipes
  • White Chocolate

Post navigation

The BEST Tips To Becoming A Better Baker
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Products Used To Make These Cupcakes:

Swipe to shop these highly-recommended products that I used to create these Carrot Cake Cupcakes!

12" Piping Bags

Wilton 2D Tip

Large Parchment Baking Cups

Americolor Gel Color Starter Kit

Master Cake Decorating Piping Tips Set

Parchment Paper

Baking Sheet

White Chocolate Melting Wafers

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1 comment

  • Mica

    Hi! Verry glad to discover you! First receipe that i will make next week, it will be Carrot cupcakes. It look so yummy/pretty/lovely. But i nedd first to buy the Americolor, because, without little carrots decorations, will not be the same 🤗. Thank you ! All the best!
    Mica from Romania 😉

    Reply

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Recipe Rating




Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Who else is SO excited for heart shaped desserts?! Who else is SO excited for heart shaped desserts?! Valentines Day desserts are seriously my favourite. 🥰

There’s a full (photo + video) tutorial on my site so you can make these strawberry pies too! 🍓✨
I don’t know about you, but I am all for meal id I don’t know about you, but I am all for meal ideas that are quick, super simple to make, delicious, AND healthy. 🙌🏻

Yes, I said healthy. And that doesn’t have to mean chomping on celery sticks for breakfast, lunch, and dinner. 😝Healthy is a balanced meal that gives you energy and nutrients; a meal that you actually ENJOY eating.

Like this delicious Greek Chicken Naan! 😍 You guys HAVE to check out my stories to see just how easy it is to make! It’s an amazing meal that I’m so excited to share with you guys! I’ve never bought Tzatziki Sauce in my life, but after this, I’m hooked. I wanna put it on everything.

Go to the @SaveOnFoods website and check out the “Ready, Set, Refresh” guide—providing you with 31 quick and easy dinner solutions (This Greek Chicken Naan being one of them!) 👏🏻 And you can add the exact items you need into your cart. It’s so easy!

@SaveOnFoods is where you can get great value on amazing ingredients that are fresh, colourful, inspiring (and often local) to help you make this fresh start inspiring to your family, and others! ❤️

Greek Chicken Naan Recipe

Ingredients:
Bake Shop Greek Style Pita Shells - 5.5 inch
Red Peppers
Tomatoes
Red Onion
WF Frozen Chicken Breast 3kg box
WF Tzatziki Sauce

Instructions:
Lay chicken breast on sheet pan and bake. Once cooked, then slice.
Dice red peppers and tomatoes. And thinly slice red onion.
Optional: Heat non stick sautée pan and lay pita on and flip until nicely warmed and colored.
Fill pita with desired amount of above ingredients and add dollops of Tzatziki sauce to it. Enjoy!

#SaveOnFoods
#ReadySetRefresh
@SaveOnFoods
#MyWesternFamily and @WesternFamilyCA
Today, I turn 30! THIRTY. 😱 I’ve officially e Today, I turn 30! THIRTY. 😱 I’ve officially entered into a whole new decade. As eventful and exciting as my 20s were, I’m actually OK with saying goodbye to them. But before I say adios, I just wanted to do a fun recap what happened in my 20s:

I turned 20 while at Bible school in Germany. It was where I met my husband and was probably the best year of my life.

We then started our long distance relationship.

I got my associates degree in Social Sciences (yeahhh, not using that at all today haha!)

Got engaged! 💍 

Went to culinary school (that was so fun) near Niagara Falls.

Got married, had a big outdoor wedding and my bridesmaids wore pastels.

Moved to the USA and honeymooned at DisneyWorld.

Worked 3 different chef jobs, (never getting that bakery job I always wanted).

Got a digital camera for Christmas and started taking photos of my baking just for fun.

Started selling my baking/even made wedding cakes! 

Launched my food blog and got paid by brands to content create for them.

Ate out at the most incredible restaurants and had soo much brunch and southern cuisine. 🤤

Explored and fell in love with some amazing places in the US like Charleston, NYC, and Alys Beach.

Moved back to my hometown in Canada.

Bought a 1970s house.

Gave birth to a baby boy. 🥰

Celebrated our 6 year wedding anniversary!

And oh yes, backed our van into our garage door. 💁🏼‍♀️

Hello 30!! 💕
I think it’s safe to say that 2020 has been toug I think it’s safe to say that 2020 has been tough on everyone. ❤️ So I say that this month we give ourselves grace in the kitchen. At this point any delicious homemade treat, no matter how easy/simple the recipe may be, is such a WIN and should be celebrated! 

My recipe for Puppy Chow is my favourite treat to make this time of year and it’s SO EASY. (And before we go any further—it’s for humans, not doggos!😅) 

Let’s take the time to celebrate any and everything we whip up in the kitchen and enjoy indulging in these delicious treats with our families. 

And your kiddos will love participating in making the Puppy Chow! (And let’s be honest, any situation that involves powdered sugar and kids is always a recipe for a mess, but it’ll be a beautiful mess!)

With just 6 everyday ingredients and one pot, this might be the easiest recipe EVER. 🙌🏻 I documented the whole thing in my stories for you to watch just how simple it is!

I’m so happy for this partnership with @SaveOnFoods and for the great reminder to celebrate all the little wins and beautiful messes despite the exhausting year we’ve had! 💕

Are you gonna make this? 🥰

RECIPE:

3/4 cup Butter
1 1/2 cups Semi-Sweet Chocolate Chips
3/4 cup Peanut Butter
1 tsp Vanilla Extract
1 box Crispix Cereal (or Chex)
2 1/2 cups Powdered Sugar

In a large pot melt the first 4 ingredients together until smooth.
Remove from heat, pour in cereal and gently stir until evenly coated.
Dump in powdered sugar and with the lid securely on the pot, shake shake shake!
Once cooled, store in containers or baggies at room temp, fridge, or freezer. (They taste really good chilled!) Enjoy!!

#SaveOnFoods #MyWesternFamily @WesternFamilyCA #LetTheHolidaysBegin
I baked these vanilla bean sugar cookies a year ag I baked these vanilla bean sugar cookies a year ago and I’m still in love with them. 😍 Those vanilla bean specks in the cookies and that pastel pink colour palette is what my sugar cookie dreams are made of. 💕

I’d totally eat these for breakfast. Would you??

If you’re looking for a sugar cookie recipe with buttercream frosting, head to my site! You’ll find it under Recipes! Happy baking!! 🥰
Is there a certain dish/dessert that just intimida Is there a certain dish/dessert that just intimidates you like crazy? One that makes you think “oh I could NEVER make that!”?

One of those desserts for me was cream puffs (choux pastry). But with 2020 being such a strange year with more time spent at home than ever, I’m proud to say that I’ve conquered cream puffs TWICE this year! 🥰

Even though they’re definitely not perfect looking, they taste amazing!! And also, I feel super proud of myself for taking on this challenge and learning something new!

Baking is such a great activity at home with family and I really encourage it! Don’t take it too seriously and just have fun with experimenting. ❤️ Head to @SaveOnFoods to pick up the quality ingredients you need to tackle that certain dessert you’ve been too intimidated to try!

Have you ever made cream puffs/choux pastry before? Check out my stories to see the process!

#SaveOnFoods #MyWesternFamily @MyWesternFamilyCA

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