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Easy Carrot Cake

Simplified carrot cake loaded with flavor.
Servings: 24 cupcakes

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sweetened shredded coconut
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 cups shredded carrots

Instructions

  • Preheat oven to 325 degrees. Line a cupcake or muffin tin with parchment paper liners.
  • In medium bowl, add brown sugar to melted butter and stir together.
  • Place brown sugar/butter mixture in mixing bowl fitted with a paddle attachment. Slowly mix in the eggs and vanilla and beat until completly blended.
  • Add flour, baking powder, baking soda, cinnamon and salt and mix until combined.
  • Mix in cocunut and carrot and blend until combined.
  • Fill cupcake liners about 3/4 full and bake approximately 20 minutes, until toothpick comes out with a few crumbs.
  • Cool completely before frosting.