Ingredients
Units
Scale
- 2 1/3 cups flour
- 2/3 cup cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 1/2 tsp Salt
- 1 can coconut milk (aka coconut cream, a scant 2 cups)
- 4 eggs
- 1 tsp vanilla extract
- 2 1/2 cups shredded carrots
- 4 oz cream cheese (room temperature)
- 3 Tbsp milk
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 F. Butter a muffin tin.
- Whisk together the flour, cocoa powder, sugars, pecans, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk the coconut milk and eggs together until smooth. Add the vanilla and carrots, whisking to combine.
- Combine the wet and dry ingredients, mixing to fully combine (but being careful to not mix too much!).
- Spoon the batter into the prepared pan, filling each cup 1/2 full.
- Bake until a cake tester comes out clean — this will vary depending on your tin size. For my big tins, I baked them about 32 minutes, for a more "normal" size tin I baked them about 24 minutes.
- Let the cupcakes cool for 10 minutes in the tins before removing them and allowing to fully cool on a wire rack.
- To make the glaze, combine the cream cheese and milk in a microwave-safe bowl. Microwave for 30 seconds, then whisk to combine the cream cheese and milk into a smooth mixture. Add the vanilla, whisk to combine, then sift in the powdered sugar. Whisk again until smooth, adding more milk as needed to thin out.
- Pour the glaze over the cupcakes.
Notes
Clearly the frosting is not dairy-free! If you are making this a dairy-free recipe, replace the cream cheese with a dairy-free version, and the milk with your favorite non-dairy milk.