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Morocco Spiced Carrot Cake Cupcakes

This Little Goat went to Morocco
This Little Goat went to Morocco

yields

12 cupcakes

time

30 minutes

active time

15 minutes

ingredients

 

For cupcakes:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder 

1/2 tsp baking soda

2 1/2 tsp This Little Goat went to Morocco

1/2 tsp ground cinnamon

1 tsp salt

1 cup light brown sugar, packed

1/4 cup + 2 Tbsp granulated sugar

3/4 cup canola or vegetable oil

3 large eggs

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1 1/2 cups freshly-grated carrot 

1/2 cup unsweetened shredded coconut

 

For spiced cream cheese frosting:

1 (8-ounce) block full-fat cream cheese, softened 

1/2 cup (1 stick) unsalted butter, softened 

3 1/4 cups confectioners' sugar, plus more as needed

1 Tbsp milk

1 tsp vanilla extract

2 tsp This Little Goat went to Morocco

1/4 tsp kosher salt

 

instructions

Preheat the oven to 325 degrees. Grease a 12-cup muffin tin with non-stick cooking spray, or line with cupcake liners. 

In a large mixing bowl, combine the flour, baking powder, baking soda, Morocco spice, cinnamon and salt.   

In a separate mixing bowl, whisk together the sugars, oil, eggs, applesauce and vanilla until combined and smooth. Pour the wet ingredients into the dry and fold together using a rubber spatula. Gently fold in the carrots and shredded coconut.   

Evenly divide batter among the prepared muffin tins. Transfer to the oven and bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean. 

Meanwhile, making your spiced cream cheese frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, about 2 minutes. Add in the confectioners’ sugar, milk, vanilla extract, Morocco spice and a pinch of kosher salt. Continue beating on low speed until just combined, then increase the speed to high. Beat over high speed until well combined and creamy, about 3-4 minutes more. Add more confectioners’ sugar, as necessary, until frosting reaches desired creamy and thickened consistency. 

Remove cupcakes from the oven and let cool completely before frosting. 

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