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carrot cake cupcakes

Carrot Cupcakes – Unforgettably Moist

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.

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 Cupcakes
Calories 451 kcal

Ingredients

Cupcake Ingredients

  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 cup finely chopped carrot about 1 large carrot - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first.
  • 1 cup 200 g crushed pineapple, drained
  • 1 cup dessicated coconut
  • 3/4 cup 3 handfuls of currants You could use raisins instead if you prefer. You could also add a half cup of any kind of nut.
  • 1/4 cup coconut oil
  • 1/4 cup unsalted butter room temperature
  • 2 eggs
  • 1 cup flour

Cardamom Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 teaspoons ground cardamom
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

Cupcake Instructions

  1. In a large bowl, combine everything but flour, eggs, oil, and butter.
  2. Add oil and butter and stir vigorously to combine.
  3. Add eggs in one at a time, combining well after each addition.
  4. Add flour in 2 batches, mixing until just combined.
  5. Divide evenly among cupcake liners.
  6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.

Cardamom Cream Cheese Frosting Instructions

  1. Mix cream cheese and butter until creamy and light.
  2. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  3. Mix in cardamom and vanilla until fully integrated.
  4. Pipe or slather onto your cupcakes.