My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.

  • Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition Facts

274 calories; protein 3g; carbohydrates 42g; fat 10.9g; cholesterol 31mg; sodium 263.5mg. Full Nutrition
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