• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Baking

Carrot, Coconut & Spelt Cupcakes

October 6, 2015 by Jane Saunders 6 Comments

Jump to Recipe Print Recipe

These Carrot, Coconut & Spelt Cupcakes are a great twist on classic carrot cake. Topped with a just-sweet blend of Mascarpone & Cream they are cupcake perfection.

Carrot, Coconut & Spelt Cupcakes with cream cheese frosting

I’m back in baking mode this week and just in time to celebrate a brand new look for LittleSugarSnaps. These Carrot, Coconut & Spelt Cupcakes have been making me so very happy over the last week. Maybe it’s the buttermilk. Maybe it’s the indulgent topping of Mascarpone and double cream that I’ve slathered on. Or perhaps it’s this big pile of wonderful ingredients all jumbled together: sweet carrot, juicy raisins, tropical, chewy coconut and comforting autumn spices.

Carrot cake ingredients - raisins, nuts, mixed spice, coconut, zest, yoghurt
Mixing carrot cake batter

Did I also mention that they’re made with spelt flour? Oh yes….

Though I’ve used spelt in bread and scones before, this is my first venture into cake baking with it. I have to say, I have not been disappointed.

I’ve now made these Carrot, Coconut & Spelt Cupcakes a number of times – sometimes using spelt and sometimes using plain flour. Both cake mixes behave in the same manner, producing well risen, light, fluffy cupcakes. They also look almost identical, with just a slight variation in colour depth. So the only question remaining is whether or not there is any difference in the way they taste.

Carrot, Coconut & Spelt Cupcakes

Now, I’ll happily confess to being a big fan of spelt, but I did force myself to be unbiased when it came to the taste test.

Obviously the spelt version won. 😉

The medley of sweet, nutty undertones that the spelt flour imparts really does marry well with the classic flavours of the carrot cake. Though both versions tasted excellent, I honestly felt that the flavours in the spelt version were superior.

Take my advice: get yourself some spelt flour in.

I’ll stop mithering on about spelt now and get back to the cupcake in hand. Just as long as you promise to get some spelt asap.

Over the last few years I’ve come to realise that everybody’s idea of the perfect carrot cake is not the same thing. It’s not uncommon for apples to play a part. For some people, nuts and seeds feature in abundance. Some think that raisins are essential, whilst others (my Mother included) cannot understand why anybody would ever put dried fruit into the mix. I, however, think that fat, juicy raisins make the carrot cake perfect, so I’ve included them in my recipe.

Perhaps more unusually, I’ve added a little coconut, as I wanted to develop a touch more texture and bite to the sponge. Besides, flavour-wise carrot and coconut mingle so naturally together it’s a shame not to take advantage.

Un-iced carrot cake cupcakes with sugarcraft carrots alongside

As far as the icing goes, all of my life I’ve loved the classic, ultra sweet, cream cheese variety. Then a few months ago I tasted an alternative that was only slightly sweet. I was both majorly surprised and majorly impressed. I’d never considered a less sweet alternative (um, why would I?). But it really was the icing on the plump, squidgy, rather large slice of carrot cake that I’d been given.

Needless to say, that’s what I’m giving you here: a luscious blend of Mascarpone & cream with just a hint of sweetness. It’s the perfect match to all of the flavours and textures going on in these Carrot, Coconut and Spelt Cupcakes.

Carrot cake cupcake with cream cheese buttercream and sugarcraft carrot

Before I leave you today, I must share with you this fun foodie quiz all about carrots. Give it a go when you’re tucking into one of your freshly baked Carrot, Coconut & Spelt Cupcakes. Bet you can beat my carrot knowledge (66%). Now, what are you waiting for, go get that spelt flour and get baking.

Part eaten carrot cupcake with a glass of milk

More Daringly Different Cupcakes to Try:

  • Red Velvet Cupcakes
  • Persian Love Cupcakes with Lemon, Rose & Saffron
  • Vegan Lemon & Elderflower Cupcakes
  • Pistachio Cupcakes with Creamy Mascarpone Frosting
Carrot, Coconut & Spelt Cupcakes

Carrot, Coconut & Spelt Cupcakes

Jane Saunders
These Carrot, Coconut & Spelt Cupcakes are a great twist on classic carrot cake. Topped with a just-sweet blend of Mascarpone & Cream they are cupcake perfection.
5 from 1 vote
Print Pin Rate
Course: Baking, Cake
Cuisine: Worldwide
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16 Cupcakes
Prevent your screen from going dark

Ingredients

For the cupcakes

  • 125 ml/ ½cup + 1tsp Sunflower oil
  • 200 g/ 7oz White spelt flour or plain (all purpose) flour
  • 200 g/ 7oz Light muscovado sugar
  • 2 Large eggs
  • 1 Orange – zest from it all and the juice from half
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ½ teaspoon Ground nutmeg
  • 1 teaspoon Baking powder
  • ¾ teaspoon Bicarbonate of soda
  • Pinch of salt
  • ¼ teaspoon Vanilla extract
  • 150 g/ 5oz Carrots (peeled and coarsely grated)
  • 60 g/ 2 ½ oz Pecan nuts (finely chopped)
  • 60 g/ 2 ½ oz Raisins (optional)
  • 60 g/ 2 ½ oz Dessicated coconut
  • 60 ml/ 4 tablespoon Buttermilk

For the frosting

  • 250 g/ 9ox Mascarpone cheese
  • 75 g/ 3oz Icing (confectionary) sugar
  • 250 ml/ 1 cup Double cream
  • Toasted coconut or novelty edible carrots

Instructions

Make the cupcakes

  • Preheat the oven to 170°C/ 325°F/ GM 3 and line the cupcake baking tins with 16 paper cupcake cases in the cavities
  • Begin by sieving the flour, spices, baking powder, bicarbonate of soda and salt into a medium bowl
  • Next mix the vanilla extract and orange juice into the buttermilk
  • Now you’re ready to start mixing. Using electric beaters on a medium speed, combine the sugar with the oil until it is well combined and has lightened in colour (this should take 2-3 minutes)
  • Break in an egg and mix well. Then add the second egg and mix again
  • With a metal spoon, stir in half of the flour mix, then stir in the buttermilk mixture. Add the remaining flour mix and stir again until thoroughly combined
  • Add the orange zest, grated carrots, nuts, raisins and coconut and gentle fold through until evenly distributed
  • Share the batter between the paper cases, filling each one around ⅔ full. Bake for 20-25 minutes until risen and golden. They are ready when the sponge bounces back when lightly pressed
  • Remove from the baking tin and allow to cool completely on a wire rack

Decorating

  • Once the cupcakes are cool make the frosting: using the lowest setting on your electric beaters, mix the icing sugar with the mascarpone, until just combined. Pour in the cream and beat, on low-medium, until thoroughly incorporated and the frosting has thickened to a spreadable consistency
  • Spread around 1 tablespoon of frosting onto each cupcake and top with either toasted coconut or a novelty edible carrot for that retro carrot cake look

Notes

Do remember that once these cupcakes have been topped with the frosting they will need to be stored in the fridge. Just bring out 30-45 minutes before serving to allow them to come to room temperature. Alternatively, the frosting can be kept chilled and the actual cakes stored separately until you are ready to decorate and serve them.
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 51 times, 1 visits today)

More Baking Recipes

  • Spiced Bundt Cake with Maple icing
  • Venison Pie with Bacon and Mushrooms
  • Ferrero Rocher Cake
  • Coventry God Cakes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dini @ The Flavor Bender

    October 16, 2015 at 8:10 pm

    I need to get some Spelt! I have baked cookies with Spelt Flour and ABSOLUTELY LOVED it! You’re so right that it adds a delicious nutty flavour! But I have to confess I have been too scared to use it in cupcakes… I am convinced now though 🙂 Thank you for sharing this with us at #SaucySaturdays! 🙂

    Reply
    • Jane Saunders

      October 17, 2015 at 2:38 pm

      Thanks Dini. I honestly found no difference in terms of raising agents required or texture in these cakes compared to baking them with regular flour. I’ve used just the white flour so far but have been eyeing up some stoneground in the supermarket recently.

      Reply
  2. Christine | Mid-Life Croissant

    October 15, 2015 at 2:02 am

    My wedding cake was carrot cake. Really it’s the frosting that just puts me over the edge. Cream cheese frosting is my kryptonite. I can’t wait to try these beauties! Thanks for bringing them to @SaucySaturdays. And the site is looking good, girl. Real good.

    Reply
    • Jane Saunders

      October 16, 2015 at 3:33 pm

      It’s the icing on the cake as we English would say Christine. I went deeply traditional on my wedding cake – 3 tiers of richly fruited cake, fondant icing, intricate piping and beautiful red roses – all handmade by my Mum and totally spectacular. However, if it were possible 11 years later, I’d trade you a slice for some of your wedding day carrot cake (but I’m not thinking too hard about that because… very old cake…)

      Reply
  3. Cakespy

    October 07, 2015 at 10:16 pm

    I’m intrigued! I love the taste of spelt. I have enjoyed it in cookies but never in cake.

    Reply
    • Jane Saunders

      October 08, 2015 at 9:12 am

      Yay – another spelt fan. Welcome Cakespy.I just love how spelt works subtley to add extra flavour and interest to bakes. I’ve not made cakes with spelt before and I wasn’t sure how it would turn out, but I needn’t have worried – it was perfectly behaved. I hope you try them, I think you’ll like them.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Minced Beef and Onion Pie (Shortcrust Pastry)
  • Baileys Espresso Martini
  • Egg Mayo Sandwich
  • Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.