These cupcakes are the perfect Easter treats and have delicious flavor.  Along with the carrots, there is coconut and currants mixed in the batter.  If you like extra large cupcakes, you can fill the liners a little fuller and make about 10 cupcakes.  They are wonderfully moist and extra decadent when frosted with the cream cheese frosting.  The candied carrot curls are a bit of extra work and a non-essential extra garnish, but they make a lovely little finish for this seasonal treat.

Yield 10-12 cupcakes


for cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3/4 cups canola oil (180ml)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons buttermilk
  • 1 cup grated carrots
  • 1 cup shredded sweetened coconut
  • ½ cup currants
cream cheese frosting:
  • 8 ounces cream cheese, softened
  • 1 stick unsalted butter, softened
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla

carrot curls:

  • 1  large peeled carrot
  • 1/2  cup water
  • 1/2  cup sugar


for cupcakes:
Preheat oven to 350F and line a 12-count muffin pan with paper liners (or 10 for extra large cupcakes).  In the bowl of a stand mixer, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  On low, blend canola oil. Add eggs, one at a time, until well-combined, scraping down sides as needed.  Stir in vanilla and milk.  Add carrots, coconut and currants and stir until combined.  Evenly divide batter into cupcake liners, about 3/4 full for 12 cupcakes. Transfer to oven and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool completely on a rack before decorating with frosting.
for icing:
In a mixer with whisk attachment, combine all ingredients.  Turn mixer to low until sugar is absorbed.  Scrape down sides with a spatula and continue to whisk until frosting is fluffy and all ingredients are well combined.  Using a piping tool or with a spreader, decorate cooled cupcakes with prepared frosting.

for carrot curls:

Preheat oven to 225°. Using a vegetable peeler, shave about 15-20 carrot ribbons. In a small saucepan, dissolve sugar in water on medium heat.  Add carrot strips and simmer carrots for about 5 minutes.  Drain in a mesh strainer and transfer carrot ribbons in a single layer to a parchment lined baking sheet.  Bake for about 15 minutes.  Remove from oven and create the curls by wrapping the ribbon around the thick end of a chopstick forming a curl.  Gently slide off chopstick and allow to set for a few minutes. Once set, place a curl on the top of the cupcake.