Coconut Carrot Cake Cupcakes

Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. They’re topped with silky smooth cream cheese frosting– like carrot cake in cupcake form! If you aren’t a fan of coconut, see my recipe notes.

Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. Recipe on

Up until today, you couldn’t find a carrot cake cupcake recipe on my blog. Considering carrot cake is simply known as “birthday cake” in my family, I’m ashamed. No miniature version of the world’s best cake flavor? Who even am I?

In my defense though, I published a recipe for them in Sally’s Baking Addiction. But let’s make room for carrot cake cupcakes on the website. They’re a long time coming and I think you’ll appreciate this recipe, too.

Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. Recipe on

Why You’ll Love These Coconut Carrot Cake Cupcakes

  • Deliciously moist
  • Perfectly spiced
  • Coconut-y
  • Quick and easy to prepare
  • A great make-ahead recipe
  • Garnished with cream cheese frosting

Carrot cake cupcake batter on

Carrot Cake Should be Spiced & Moist

Let’s be honest. Carrot cake is only good if it’s spiced and if it’s moist. Under-spiced carrot cake tastes like nothing. Dry carrot cake tastes like you forgot you were baking a cake and frosted a vegetable instead. I encourage you to stick to my recipe below for best results! This recipe yields flavorful and moist carrot cake cupcakes. From the oil and brown sugar to the eggs and Greek yogurt, there are many moist-makers in these carrot cake cupcakes.

Two stand out the most:

Carrots: Pick up whole carrots and freshly grate them at home. Carrots that you buy pre-shredded are much drier and thicker than freshly grated carrots. Use those and you’ll miss out on a ton of moisture, not to mention experience large chunks of carrot in each bite.

Coconut: While the main player in this recipe is the carrot, we can’t ignore the coconut. It’s best to use sweetened shredded coconut in these cupcakes– it’s a little sticky and adds mega moisture to these cupcakes. Unsweetened is fine, but it’s typically drier and less flavorful than sweetened coconut.

Carrot cake cupcake batter on

How to Make Coconut Carrot Cake Cupcakes

Just like hummingbird cake, these cupcakes are simple to make!

  1. Whisk the dry ingredients together.
  2. Mix the wet ingredients together. Add the carrots and coconut.
  3. Combine the wet and dry ingredients. The batter will be thick.
  4. Fill cupcake liners. Pour the batter into cupcake liners– only about 2/3 full.
  5. Bake.
  6. Make the frosting.
  7. Frost the cupcakes. Make sure they’re completely cool before frosting.
  8. Garnish with coconut flakes.
  9. Enjoy!

Coconut carrot cake cupcakes on

How to Frost Coconut Carrot Cake Cupcakes

Carrot cake cupcakes are great, but they’re muffins without a swipe of cream cheese frosting. (Albeit super moist and spiced and delish carrot cake muffins!) Cool, creamy, and smooth-as-silk cream cheese frosting complements the warm spices in our carrot cake cupcakes. It hold its shape when piped, too– I used the Ateco #808 large round piping tip for today’s pictured cupcakes. For even more coconut flavor, try adding a little coconut extract to the frosting.

These coconut carrot cake cupcakes would also be delicious topped with the brown butter cream cheese frosting from my banana layer cake recipe or the cinnamon cream cheese frosting from my banana cupcakes recipe. Have fun mixing and matching flavors!

Cream cheese frosting on

Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. Recipe on

These cupcakes taste even better after a few hours because the flavors have settled, mingled, and married. The moisture prevails and the cream cheese frosting sets into the tops. They’re the perfect treat to make ahead of time– even a day or 2 before.

Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. Recipe on

Ingredient Substitutions You Can Make

Here are ingredient substitutions I’ve tested with success.

  • Coconut: Use either type of coconut– sweetened or unsweetened. For best results, however, sweetened coconut adds the most moisture. If coconut isn’t for you, leave it out! You can replace it with 1 cup of chopped nuts or raisins.
  • Coconut Extract: Totally optional for amped up coconut flavor. If you can’t get your hands on it or don’t enjoy coconut, simply leave it out.
  • Yogurt: Use 1/3 cup of sour cream or unsweetened applesauce instead. Or try using 1/2 cup of crushed pineapple in place of the yogurt. They’ll taste like pineapple carrot cake!
  • Oil: Instead of vegetable oil, try melted coconut oil for even more coconut flavor.

Coconut Carrot Cake Cupcakes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. 


  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon EACH ground nutmeg and ground cloves
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (75g) plain yogurt, sour cream, or unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup (130g) freshly grated carrots (about 2 medium)
  • 1 cup (80g) sweetened shredded coconut*

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/8 teaspoon salt
  • toasted coconut flakes for topping*


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and coconut. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, coconut extract (if using) and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
  5. Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Top with coconut flakes.
  6. Store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Special Tools: KitchenAid Hand Mixer, Glass Mixing Bowls, Measuring Cups, Box Grater, Cupcake Liners, Cupcake Pan, Frosting Bags, Ateco #808 Tip, and Marble Cake Stand
  3. Coconut Extract: For extra coconut flavor, you can add 1/2 teaspoon coconut extract to both the cupcake batter and cream cheese frosting.
  4. Carrots: Don’t use pre-shredded carrots found in the produce aisle. They’re on the dry side. Rather, freshly grate 2 medium carrots to yield approximately 1 cup of moist carrot shreds.
  5. Coconut: I suggest sweetened shredded coconut in the cupcake batter. You can use unsweetened coconut, but unsweetened coconut tends to be drier and milder in flavor than sweetened. Keep that in mind if you make the switch. You can use either for the garnish on top, though. I used sweetened coconut flakes for the topping. To toast them, simply spread on a lined baking sheet and bake for 6-8 minutes at 300°F (149°C).
  6. Not a Coconut Lover? Leave it out! You can replace with 1 cup chopped nuts or raisins. Or if pineapple carrot cake is your thing, sub in 1 cup of crushed pineapple. If doing so, leave out the 1/3 cup yogurt.
  7. Pineapple: What about pineapple coconut carrot cake cupcakes? We can do it! Sub 1/2 cup of crushed pineapple in for the 1/3 cup yogurt.
  8. Cake Recipe: Follow my carrot cake recipe (same-ish recipe, doubled). Add 2 cups of sweetened shredded coconut to the batter. You can leave in the nuts or skip them in that recipe.
  9. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: coconut carrot cake cupcakes

Super spiced and moist carrot cake cupcakes filled with shredded coconut and topped with creamy cream cheese frosting. Recipe on


  1. Sally, I’m looking to make this for an upcoming lunch with girlfriends. I want to keep it easy; can I take this exact same batter and pour it into a 8×8 square pan? And top it with swirled frosting? Any other thoughts or tips? Thank you in advance.

    1. Hi Faye! Yes, this batter should fit nicely in an 8-inch square baking pan. It will be pretty tall and a 9-inch would probably be the better choice if you have it. I’m unsure of the exact bake time.

      1. Thanks Sally … one more question. I want to make the frosting a bit more “whippey” and light and airy. Would it work to add in a few tbspns of coconut cream? I have a can of coconut cream (from TJ); it’s not coconut milk so I’m assuming it might whip up like heavy cream? Or do you suppose I should stick with adding some heavy cream? Any thoughts would be appreciated! I’m excited to make this today!!

      2. Hi Faye! Canned coconut cream whips up beautifully! You can certainly use that or heavy cream. You could even whip is separately, then fold into the cream cheese frosting for an even lighter and fluffier frosting.

  2. These look so tasty! I adore carrot cake, and make it quite often! I usually use the King Arthur Flour recipe, but the cake layers always sink in the middle (they still taste amazing, though). That makes me kinda glum, as I like my cakes to look pretty as well as taste good. I’ve tried everything I can think of; I never open the oven door when I bake, I’m careful not to overmix or undermix, I weigh the ingredients, and I even coated the carrots in some flour in an effort to stop the sinking. But nothing worked 🙁 I think next time I make a carrot cake, I’m going to try your recipe, Sally. It looks so good! But luckily I could save my cakes from looking sunken by filling the sunken parts with lots and lots of cream cheese frosting (which is really not a bad thing, when you think about it ;)). But these cupcakes look promising, and I love the addition of coconut! I’ll be making these for Easter, along with some chocolate cupcakes. I love how the stores get out all the Eastery baking things; pastel sprinkles, cupcake wrappers, cupcake toppers…all the good stuff. I recently made a trip to Vancouver and stopped at a baking/cookware store called the Gourmet Warehouse, where I saw sooo many cute Easter things! These few are among my favourites (the spatula is the best. So adorable!):

  3. Hi Sally
    Was wondering if I could substitute butter for veg oil. Hoping to make this tomorrow for Easter Sunday.
    Thank you and Happy Easter from Sydney.

    1. Hi Joanna! I recommend sticking with vegetable oil. You could use melted coconut oil in its place. The cupcakes may taste a little dry using melted butter instead.

  4. Quick question (that I hope you will see!) My daughter does not want coconut or pineapple or raisins or nuts in her birthday cupcakes 🙂 Can I leave out the coconut and NOT sub anything else in? I want to use one of your recipes because I always have great success with them. Thanks so much

    1. Hi Jeni! Yes, of course. Leave out the coconut and don’t replace with anything. These are wonderful PLAIN carrot cake cupcakes!

      1. Thank you so much! I saw your comment and gave my 9 year old (resident baker) the go ahead. Just tried them and they’re perfect! Thanks so much for responding 🙂

  5. This is a wonderful recipe!
    I made them as mini bundt cakes with a thick glaze instead of frosting and topped that with some carrot shreds and chopped pistachios for some colour – they were so adorable. Love the spices too! Thanks, Sally 🙂

  6. Hi Sally! I made your Carrot Cake for Mother’s Day and it was a HUGE success! I don’t know if this was answered already but what are the differences (if any) between that recipe and the Carrot Cake Cupcakes recipe? Thank you!

  7. Hi Sally,
    I just made these cupcakes (without the coconut) hoping they would be ok for a muffin…but the tops are flat, they didn’t rise the way a muffin does…because they are over mixed I think?
    I have been looking for a carrot muffin recipe with these spices for years! These cupcakes taste like the carrot muffins we love but they don’t look like muffins with flat tops. Could you please let me know how to achieve more of a muffin like appearance. Should I only use 1 egg and not mix the batter as much to combine maybe?
    Thank you so much for finding my spice combo for me!
    I’ve just tasted a little bit of one and they taste delicious!
    So glad I found you!

    1. Hi Lorri! I have 2 little tricks up my sleeve for TALL muffin tops and they would definitely work for these carrot cupcakes (as muffins). Fill the muffin liners all the way to the top with batter, then follow the same baking temperatures and times for my banana muffins. The initial high temperature for 5 minutes lifts the top right up. 🙂

      1. Thank you so much Sally, I will definitely try that…
        These cupcakes are soooo delicious! 🙂

  8. Hi Sally!
    Do you prefer plain yogurt, Greek yogurt or sour cream in these cupcakes? I know they are interchangeable, but just was curious which you like best 🙂

    1. Hi Jess! It honestly depends on what I have in my refrigerator when I make them 🙂 I usually reach for plain Greek yogurt!

  9. Sally,
    What kind of flour can I use to make this recipe gluten free? Can I use coconut flour? Will the cupcakes be moist if I make them gluten free?

    1. Hi Flor! I don’t have much experience with gluten free baking, so I’m not the best person to ask! Here are some of my naturally GF recipes:

  10. Hi Sally,
    Can these be made into whoopie pies? If so do you have any suggestions for how long to keep the cookies in the oven?

    1. I’m afraid this batter would be too thin to maintain it’s shape as whoopie pies – if you have a whoopie pie pan you can try making it in that!

  11. Hi Sally, how well does the cream cheese frosting freeze? I would like to make them ahead of time.
    Thanks. By the way, I love all of your recipes and have two of your cookbooks!

    1. Hi Judy, it freezes very well and I do it all the time! Just be sure to thaw overnight in the refrigerator before enjoying them!

    1. Hi Nikol, For mini cupcakes you can use any brand that package says “mini muffin cups” or “mini cupcake liners” or something similar!

  12. I can’t rate it because I haven’t made it. I need. 6 inch cake recipe and thought that’s what I was reading until it was spooned into cupcakes. Which is it? Both? All your other recipes I’ve made are extraordinary by the way. Thank you.

    1. This is a recipe for cupcakes. Maybe you came here from my 6 inch cakes post? There I mention that you can use batter for any cupcake recipe including these to yield a cake. See the cake post for baking instructions.

  13. Sally, you are my go-to for all baking recipes; I don’t even try other “google” sites. I made these for the first time yesterday; my husband and I ate 3 and I brought 9 work today. One person tried them and word got around the office and 5 minutes later, they were gone. Everyone said the absolute best carrot cake cupcake (which is hard to find anyway) they’ve ever had! Can’t wait to make these for my college girls this weekend and your other cupcakes. Btw, your ultimate fudgy brownies don’t even last in their container.

  14. Cupcakes delicious. Used coconut oil and coconut. Frosting was too soft even with addition of extra confectioner sugar. Did not hold shape well. Other frostings hold up better in my tropical weather.

  15. Hi Sally! My cupcakes keep rising in the middle. I use an oven thermometer to make sure I have the correct temperature. I read somewhere that you dial down the temperature if this happens. I’ve done it too but it still peaks. What am I missing?

    They taste amazing though!

    1. Hi Liz! These cupcakes will rise– they aren’t flat on top. You may want to double check that you’re using the appropriate measurements for baking powder and baking soda, too.

      1. Yes, followed the recipe to the letter 🙁 my cupcakes look like they have a small volcano in the middle and not dome like.

  16. Hi Sally,
    I am just a beginner in baking. Haven’t done a lot of baking so my question might sound silly. I wanted to try cream filled cupcake, but not a great fan of poking a hole in my cupcake. Any other ideas on how to do it differently?

    1. Hi! In our country we only get unsweetened dessicated coconut. If using that would you reccomend any other changes to avoid the recipe being not sweet enough/dry?

  17. Love the recipe I added carob powder, orange zest and little orange juice, and hulled hemp seeds. Taste so good! Thank you

  18. Made these last night as a quarantine treat and they are divine! I didn’t have cream cheese so I used the vanilla buttercream recipe on your website – perfection!

  19. Hi Sally – the vanilla cake pops are a current hit in our house for my daughter who usually orders them at Starbucks. My husband loves carrot cake so I was hoping the next round of pops could be for him. Other than the carrot being shredded more finely, what sort of edits do I need to make? Thanks much!

    1. Hi Kate! This recipe would be just fine to yield cake pops, but you would need VERY little frosting since the cupcakes/cake crumb is so moist already. Maybe only a scant 1/3 or 1/2 cup of cream cheese frosting total until you get a semi-moist crumb like my vanilla cake pops. I recommend halving the frosting– you’ll have some leftover.

      1. So this worked out pretty well – especially since I somehow forgot the oil lol. I ran out of candy melt and I don’t really want to trek to the store for a pretty non-essential item. Could I make a think royal icing as a coating or do you have a recipe that doesn’t require cocoa butter?

      1. Thank you! I saw the suggested options but I wanted to leave out all of them :/ would that be ok?

  20. Sally I just made these for myself as a cake is too much for one person. Not only are they easy and quick to make, they are delicious! I tried one after it cooled and now I can’t decide if I want muffins or cupcakes!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally