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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



  • 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


  • 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


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)


  • 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.