ginger coconut carrot cupcakes

introducing one of my top 5 favorite recipes...ginger coconut carrot cake. midwest living, 3 years ago, came out with this recipe, and i have been a die-hard fan ever since. i am a HUGE carrot cake fan, and this homemade recipe is still my absolute favorite. i have probably tried 50 different kinds, and this still wins. i don't like raisins and/or pineapple in my carrot cake, but you could probably add them if you wanted.  i am not sure what it is about this cake that is soooo delicious, but it is super spring-y and a friend's birthday was the perfect excuse to bake these little guys up! i have never made this cake in cupcake form before, so there were a few adaptations. i generally use three 9" round pans.

Ginger Coconut Carrot Cake (adapted from Midwest Living)
 1 3/4 cup sugar, plus more for pans
2 1/2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
4 large eggs
2 tbsp fresh grated ginger
1 cup vegetable oil
3 cups grated or chopped carrots
1/2 cup chopped pecans
1.5 cup toasted sweetened coconut, plus more for garnishing

Cream Cheese Icing
8oz softened cream cheese
3/4 cup softened butter
1 lb powdered sugar
1 tsp vanilla

Heat oven to 350 degrees. Grease three 8-inch round cake pans; line bottoms with parchment paper. Grease and sprinkle with granulated sugar; tap out excess. Stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

Beat eggs and sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans, and sweetened coconut.

Divide batter among pans and bake for 25-30 minutes or until cakes spring back when touched in the center.
Note: If making cupcakes, use ice cream scoop to fill cups 2/3 full. bake for 18-22 minutes at 350. 

Cool 15 minutes.Turn cakes out of pans and cool completely, top sides down.

For frosting: Beat cream cheese and butter until smooth.  Add powdered sugar and vanilla and beat just until combined and smooth.

Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with fresh coconut shavings if desired.


If making cupcakes, use can use a pastry bag (or ziploc!) and cut a hole 3/4 inch wide at the corner to create the thick icing stroke.