I had requests for coconut, lemon and carrot. I was worried about picking one flavor and ignoring the other flavor suggestions.
So after brainstorming ideas, it came to me. A carrot cupcake loaded with coconut and topped with a light lemon frosting with an extra sprinkle of coconut.
The cupcakes were super moist and the frosting was the perfect addition. You can also make this in cake form with or without frosting.
Lemon Frosted Coconut Carrot Cupcakes Adapted from The New Me and Isa Chandra Moskowitz
Makes 16 cupcakes or one 9 x 9" square pan
- 2 cups all purpose flour
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 cups shredded carrots
- 3/4 cup canola oil
- 1/2 cup orange juice
- 1 1/2 cups shredded coconut
Preheat oven to 350 degrees.
Combine dry ingredients from first column. Stir in carrots. Pour in canola oil and mix. Batter will be thick. Pour in orange juice. Batter will slowly thin a bit. Fold in shredded coconut.
Grease muffin tin or 9 x 9" square pan. Pour batter into greased dish. If making cupcakes, bake 25 minutes or until a toothpick comes out clean. If making cake, bake for 45 - 50 minutes, until a toothpick inserted in the center comes out clean.
- 1/4 cup Earth Balance Shortening
- 1/4 cup Earth Balance Buttery Stick
- 2 cups powdered sugar
- Juice of 2 lemons
- Zest of 2 lemons
Blend shortening and butter until combined with hand mixer. Add powdered sugar in 1/2 cup increments alternating with lemon juice. Beat three minutes or until fluffy. Fold in lemon zest.
Frost cupcakes with frosting and sprinkle with coconut.