The first birthday cake we made for our oldest son Sam, was carrot cake. It was made from scratch, and had cream cheese frosting. He proceeded to smear it all over his face and hair, and managed to get a few bites in.
Both of our son’s, Sam, and Nicholas are big fans of Bruce’s Carrot Cake Cupcakes with Cream Cheese Frosting. They didn’t used to be coconut fans, but the last few times he has made them, he had a few topped with toasted coconut. There is something that transports coconut to a new level when you toast it. First, the entire house smells delicious. Then, I try not to get my hand slapped as I sneek some of the toasty delicious crunchiness, while he is still preparing the cupcakes.
What we do know is the combination of the toasty coconut, creamy frosting, and the moist carrot cake is pure heaven. Our oldest son, Sam, is not even a raisin fan, but he loves these.
We have served these up for some friends birthdays, and we hear this every time: “Bruce needs to open a cupcake food truck”….
We hope you have a crowd to make these for, as this recipe makes 2 dozen, plus enough for a nice little carrot cake loaf, or another 6 cupcakes.
Why is it the PERKS OF BEING US? Because we get to share this love of good food with y’all.
Ingredients for cupcakes
- 2 2/3 cups sugar
- 1 2/3 cup oil, plus 2 Tablespoons
- 3 teaspoons pure vanilla
- 4 eggs
- 2 2/3 cups flour
- 4 teaspoons cinnamon
- 2 2/3 teaspoons baking soda
- 1 ½ teaspoons salt
- 4 cups grated carrots
- 1 1/2 cup raisins
- 1 1/2 cup chopped pecans
For the Frosting:
- 3 8 ounce packages cream cheese, softened
- 3 sticks of butter, softened
- 5 teaspoons vanilla
- 11 cups confectioners’ sugar
- 1 8 oz bag of shredded sweetened cocounut
Pre heat oven to 300 F
- Spread coconut onto a sheet pan
- Put coconut into 300 F for 20 minutes, stirring half way
- Place back in oven, checking every few minutes to stir, being careful not to burn it
- When golden brown, remove from sheet pan to cool on parchment paper
- Turn oven up to 325 F
- Shred carrots, set aside
- Chop Pecans, set aside
- Sift dry ingredients into a bowl, set aside
- Beat the sugar, oil, and vanilla in mixer till fluffy
- Add eggs, 1 at a time
- With mixer on low speed add half dry ingredients, mix well
- Add the grated carrots, raisins, and pecans, to the wet mix, mixing to just combined
- Add balance of dry ingredients, mix gently
- Line cupcake pan with paper liners (we use the tall kind, in order to support plenty of frosting!)
- Bake for 11 minutes, rotate, then another 11
- Check to see if toothpick comes out clean, if not cook at 3 minute intervals till toothpick comes out clean
- Cool on rack
Time For Frosting
- Cream the cream cheese, butter & vanilla till fluffy
- Add Sugar a few cups at a time, continuing to beat
- Frost cooled cupcakes with a piping bag fitted with large decorative tip
- Sprinkle with cooled toasted coconut
- Store in refrigerator for up to a week
- Be sure to get cupcakes out to come to room temperature before serving