Carrot Cake Cupcakes

carrot-cake-cupcakes These Carrot Cake Cupcakes are moist with just the right amount of sweetness.  They have a great consistency that are delicious on their own... but  if you're looking for that extra special treat, add the lemon-coconut frosting.


CUPCAKES:  Makes 12 cupcakes

  • 4 large eggs, at room temperature
  • 1/2 cup raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flour, sifted
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1  1/4 cups grated carrots
  • 1/4 cup chopped raisins or chopped pecans (optional)


  • 1/4 cup coconut butter (also known as creamed coconut)
  • 3 Tablespoons honey
  • 1 Tablespoon coconut oil, softened
  • 1 Tablespoon full-fat coconut milk
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon apple cider vinegar


  • 1/4 cup unsweetened shredded coconut


  1. Preheat oven to 350 degrees.  Line muffin tin with paper liners.
  2. Beat the eggs, honey, coconut oil, and vanilla in the bowl of a stand mixer on medium speed for about 30 seconds, or use an electric hand mixer.
  3. Add the coconut flour, baking soda, spices, and salt and beat again to combine fully.  Fold in the carrots and, if desired, the raisins or pecans.
  4. Bake the cupcakes for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Remove the cupcakes from the pan and allow to cool completely on a wire rack before serving or frosting.
  5. For the frosting, combine all of the ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth.  If the frosting is too thin, place in the refrigerator for 10 minutes, then beat again.  Top with the shredded coconut.

A couple of notes on my experience....

I happen to always keep a couple of cans of  coconut milk in the refrigerator, you know, in case I need to make coconut milk whipped cream.... so I used cold, separated coconut milk.  This may have helped my frosting be a thicker consistency.


This is the Creamed Coconut I found...I couldn't find "coconut butter", but found this at Sprouts near the nut butters....I did not melt it before using it.  It didn't say, so I just scooped it out solid.


This is how my cupcakes looked while they were cooling.  I added raisins and pecans... why not?  ;)


Here is how my frosting looked after mixing.  I used my Cuisinart food processor.  It was a good consistency.  The small chunks from the creamed coconut melted and mixed smooth after stirring.  I doubled the frosting recipe.  It frosted all 12 cupcakes with the amount of the ones in the picture, so I was glad I did;)


I topped with small and large bits of coconut.  Enjoy!  My husband LOVED these.


-This recipe is from Danielle Walker's newest cookbook "Against All Grain - Meals Made Simple".