Carrot Cupcakes with Rum Raisins & Coconut Cream Cheese Frosting

6 carrot cupcakes on a plate in front of white pumpkins.

4.38 from 8 votes

Carrot Cupcakes with Rum Raisins & Coconut Cream Cheese Frosting

These cupcakes are full of plump, rum-soaked raisins and topped with dreamy, coconut cream cheese frosting. This recipe makes incredibly moist cupcakes that take only 15 minutes to prepare and 15 minutes to bake!

Prep Time15

Cook Time15

Cooling Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 444kcal

Author: Genevieve Morrison

Ingredients

For the Cupcakes

1 cup flour
1 tsp. baking soda
½ tsp. baking powder
½ cup white sugar
¼ cup brown sugar
2 eggs - beaten
⅔ cup oil - like canola or vegetable oil
1 tsp. cinnamon
¼ tsp. salt
1½ cups grated carrot - about 2 medium carrots
½ cup raisins
½ cup rum
coconut - shredded (optional)

For the Frosting

8 oz. cream cheese
8 tbsp. butter - softened
1¼ cups powdered sugar
1 tsp. real vanilla extract
1½ tsp. coconut extract

US Customary - Metric

Instructions

Preheat oven to 350. Add ½ cup of dark rum and ½ cup of raisins to a sauce pan. Boil for 5 minutes, then turn off the heat. Let them sit and absorb the rum while you prepare your other ingredients.
In a mixing bowl, add 1 cup flour, 1 tsp. baking soda, ½ tsp. baking powder, ½ cup granulated white sugar, ¼ cup brown sugar, 1 tsp. cinnamon and ¼ tsp. salt. Whisk together.
Chop the carrots in a food processor or grate them until you have 1½ cups of grated carrot. In a separate mixing bowl, stir carrots and ⅔ cup oil until nicely mixed. Then, add the ingredients in your other bowl and the rum raisins to your carrots and stir. Add 2 beaten eggs to the mixture and stir until you have a nice batter.
Grease a cupcake tin with butter and fill each cup half way, making sure to evenly distribute the raisins between the cups. Bake for 12-15 minutes (or until edges are brown and the tops are spongy and not sticky).
While the cupcakes bake, make your frosting. In a mixing bowl, add 8 oz. of cream cheese, 8 tbsp. of softened butter, 1¼ cups of powdered sugar, 1 tsp. of real vanilla extract and 1½ tsp. of coconut extract. With a hand-mixer, whip the frosting together until nice and smooth.
Check to make sure your cupcakes are done. When they are, let them cool for at least 20 minutes, then frost and serve.

Notes

To make this recipe, you will require:

sauce pan
2 medium-sized mixing bowls
food processor (or cheese grater)
cupcake tin (that makes 1 dozen)
hand mixer
mixing spoon
pastry piping bag (optional)

Keep in mind, bake times may vary from oven to oven so check the cupcakes after 13 minutes. You’ll know they’re done when the edges are lightly brown and the tops are spongy. If they’re still still sticky or the edges aren’t quite brown, leave them in for 3-5 more minutes.

Nutrition