Carrot Cupcakes With Strawberry Coconut Frosting is all the happiness you need on rainy Fall days! Greatly spiced with cinnamon and orange zest, everybody will love this treat!
A little bit of rain is all the excuse I need to bake myself some delicious Carrot Cup Cakes or cookies but only on days when I actually need an excuse. I mean, in my family, there is always some one who will help me devour freshly baked desserts and even request me constantly to bring them some. I love baking carrot cakes because these cakes have so many beautiful and warm flavors. You have got the cinnamon, the orange zest, the vanilla and coconut. Everything mixed together is just a great explosion of different flavors that taste like a cold day with a hot cup of tea in your mouth! These Carrot Cupcakes with a pink Strawberry Coconut frosting bundle all the joy of a whole cake into cute small cupcakes.
Yes, I have been passionate about eating and baking Carrot Cake since September 2013 when I actually baked my first home made one. My cousins Natasja, Cynthia and I used to go to a very cozy coffee place in the centre of Rotterdam to have this amazing carrot cake. The coffee wasn’t that special but the cake, oh my! One day, I suggested to bake one myself. My cousins were really excited because that would mean we could have some cake in the comforts of our own homes with better coffee ‘:-) It turned out great and it also became the beginning of the same question I get over and over again: “When are you going to bake us your Carrot Cake again?” Fortunately for these Carrot Cake monsters I call my friends like family, I have baked many since then from versions with egg, eggless ones, cupcakes with chickpea flour and vegan ones. Also check out my delicious Vegan Carrot Cookies I made last year: https://spoonmyfood.com/2017/10/30/carrot-pumkpin-walnut-cookies/
These Carrot Cupcakes are vegan too and one of my many experiments. All versions have been approved by my friends and family because I always use all the great flavors that are the base of a great carrot cake such as spices,orange zest and carrots ofcourse 😊 I often use mixed spice or as we call them in Holland `Koekkruiden` with cinnamon, cardemom, nutmeg and ginger so you can use that too. These Carrot Cupcakes are also a bit firm because of a cup of oatmeal I have added. I will keep trying new recipes too so stay tuned for that!
For the topping I wanted to make a coconut cream frosting but I suddenly thought of the color pink. My freezer always contains some kind of frozen fruits because they are so handy to use in various dishes. I remembered I had some frozen strawberries from a couple of weeks ago. I used the berries together with some beetroot powder to make a delicious pink frosting. You will not taste the beetroot in case you are not very charmed by the thought of using that as a natural way to color your food. Well, what are you waiting for? Autumn is on the way, let’s bake with some magic!