In the Kitchen: Lemon coconut carrot cupcakes with lemon cream cheese frosting

Lemon coconut carrot cupcakes

What happens when you neglect to eat your carrots and find them languishing in your fridge? That’s right. I found a sad bunch begging to be used the other day. I decided it was time to put things to right and whip up a carrot concoction. But not just any concoction. Delicious moist and zingy mini carrot cupcakes.

I tried to remember the last time I baked anything with carrot as a key ingredient and I came up el blanco…which is kind of strange since I quite like carrot cake. And to top if off who can resist a bit of cream cheese frosting?

This small batch only makes about 12 small cupcakes or if you’re like me and eat the batter as you go, it will make 11 small cupcakes. I took these to work and my team gobbled them up. I came in to work the next day really early at about 6:30am and one was left! Let’s just say it made a nice breakfast.


  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons or a really good squeeze of lemon juice plus a few tablespoons extra
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour (plus a couple of extra tablespoons)
  • 1 1/2 cups grated carrots
  • 3/4 cup icing sugar
  • 1/4 cup shredded coconut plus some extra for the frosting
  • A couple of sticks of cream cheese

Preheat oven to 180c degrees. Line a cupcake/muffin tin with cupcake liners. Combine sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon juice, and eggs.

Stir in baking powder, baking soda, allspice and salt. Sieve in flour and mix together. Stir in carrots and coconut.
Spoon in batter into the cupcake liners. Bake for approx 20-25 minutes. Cool before frosting.In a mixing bowl combine cream cheese, icing sugar, and extra lemon juice and coconut with the remaining vanilla extract. Whisk until deliciously smooth.

Frost cupcakes and decorate with a slice of lemon.

Eat and feel virtuous over this almost healthy treat.

I hope you enjoy this carroty goodness as much as I did. If you make some, post a comment below. Would love to hear from you!



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