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Carrot, Coconut & Spelt Cupcakes
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5 from 1 vote

Carrot, Coconut & Spelt Cupcakes

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.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Baking, Cake
Cuisine: Worldwide
Servings: 16 Cupcakes


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


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


  • 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


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.