The carrot flavor shines in these unforgettably moist carrot cake cupcakes – but the coconut, pineapple, currants, and a surprising cardamom finish makes this classic American dessert taste just a bit exotic. These carrot cake cupcakes are the best carrot cake cupcakes (or carrot cake) that I’ve ever had and I hope you’ll feel the same way.
The Back Story
Two readers (Stephanie and Erin) recently asked me if I had a good carrot cake cupcake recipe. I didn’t! I made carrot cupcakes with orange a long time ago (3 years!) and while I liked them, the orange was far more dominant than the carrot. I set out to find a killer carrot cake cupcake.
To find the best carrot cake cupcake out there, I first turned to my Twitter friends – and they came through! The carrot cake cupcake recipe that most appealed to me was from Laureen at Eat and Be Happy (if you read her description of it, you’ll want it immediately, too!). I based my carrot cake cupcakes on hers, but (of course) I made some changes; I used coconut oil to kick up the coconut flavor, currants instead of raisins, and added cardamom to both the cake and the frosting. Here’s my adaptation of her recipe:
Carrot Cake Cupcake Recipe
Candied Carrot Toppers
Check out my post on candied carrot toppers to learn how to make the topper for these cupcakes. Wait until just before serving to add the toppers – otherwise, they will get soggy.
UPDATE: My bloggy friend, Little Ivy, left me a comment saying that she had made carrot cupcakes with candied carrot curls on top. I went to leave her a comment (something to the effect of how I couldn’t believe I had missed that post) and I saw that I had already left a comment in 2007! So, it looks like my subconscious might have stolen her idea and not given her due credit. Go check out her carrot cupcake post and all of her other wonderful creations.