The first birthday cake we made for our oldest son Sam, was carrot cake. It was made from scratch, and had cream cheese frosting. He proceeded to smear it all over his face and hair, and managed to get a few bites in.

Both of our son’s, Sam, and Nicholas are big fans of Bruce’s Carrot Cake Cupcakes with Cream Cheese Frosting. They didn’t used to be coconut fans, but the last few times he has made them, he had a few topped with toasted coconut. There is something that transports coconut to a new level when you toast it. First, the entire house smells delicious. Then, I try not to get my hand slapped as I sneek some of the toasty delicious crunchiness, while he is still preparing the cupcakes.

What we do know is the combination of the toasty coconut, creamy frosting, and the moist carrot cake is pure heaven. Our oldest son, Sam, is not even a raisin fan, but he loves these.

Here are three reasons you’ll enjoy this recipe:

1. Moist and Flavorful Cake: The use of freshly grated carrots, raisins, and chopped pecans ensures a moist texture and rich flavor in every bite.
2. Creamy Frosting: The cream cheese frosting adds a tangy sweetness that complements the spiced cake perfectly.
3. Versatility: This recipe allows you to make either a traditional layered cake or convenient cupcakes, catering to different occasions and preferences.

Ingredients for Carrot Cake:

• Sugar: Provides sweetness and contributes to the cake’s moistness.
• Oil: Ensures a tender and moist crumb.
• Pure Vanilla Extract: Enhances the overall flavor.
• Eggs: Act as a binding agent and add richness.
• All-Purpose Flour: Forms the structure of the cake.
• Ground Cinnamon: Adds warmth and spice.
• Baking Soda: Leavens the cake, making it rise.
• Salt: Balances the sweetness and enhances flavors.
• Grated Carrots: Provide moisture, natural sweetness, and texture.
• Raisins: Add sweetness and chewiness.
• Chopped Pecans: Offer a nutty flavor and crunch.

For the Frosting:

• Cream Cheese: Gives the frosting its creamy and tangy base.
• Butter: Adds richness and helps achieve a smooth consistency.
• Vanilla Extract: Enhances the frosting’s flavor.
• Confectioners’ Sugar: Sweetens and thickens the frosting.

For Topping:

• Shredded Sweetened Coconut: Provides a toasted, sweet crunch.
• Chopped Pecans: Enhance the nutty flavor and add texture.

Preparation Steps:

1. Toast the Coconut and Pecans:

   • Preheat the oven to 300°F (150°C).
   • Spread the shredded coconut on one baking sheet and the chopped pecans on another.
   • Bake for 20 minutes, stirring halfway through. Continue checking and stirring every few minutes until golden brown. Be cautious to prevent burning.
   • Once toasted, transfer to parchment paper to cool.

2. Prepare the Batter:

   • Increase oven temperature to 325°F (163°C).
   • In a bowl, sift together the flour, cinnamon, baking soda, and salt; set aside.
   • In a mixer, beat the sugar, oil, and vanilla until fluffy.
   • Add eggs one at a time, mixing well after each addition.
   • Gradually add half of the dry ingredients to the wet mixture, mixing well.
   • Fold in the grated carrots, raisins, and chopped pecans.
   • Add the remaining dry ingredients and mix gently until just combined.

3. Bake:

   • For a cake: Grease and line cake pans with parchment paper. Pour the batter evenly into the pans. Bake for approximately 35 minutes, rotating halfway through, until a toothpick inserted comes out clean.
   • For cupcakes: Line cupcake pans with paper liners. Fill each liner about two-thirds full. Bake for 11 minutes, rotate the pans, then bake for an additional 11 minutes. Check for doneness with a toothpick; if not done, continue baking in 3-minute intervals until a toothpick comes out clean.
   • Allow cakes or cupcakes to cool on a wire rack.

4. Prepare the Frosting:

   • Cream together the softened cream cheese, butter, and vanilla until fluffy.
   • Gradually add the confectioners’ sugar, a few cups at a time, beating continuously.
   • If the frosting is too soft, refrigerate briefly to firm up.

5. Assemble:

   • For a layered cake: Level the tops of each cake layer to create a flat surface. Spread frosting between each layer, then cover the entire cake with the remaining frosting.
   • For cupcakes: Generously frost each cupcake.
   • Sprinkle the toasted coconut and chopped pecans over the top for garnish.

Storage and Tips:

• Storage: Store the frosted cake or cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for about 30 minutes to enhance flavor and texture.
• Toasting Coconut and Pecans: Toasting enhances their flavors and adds a delightful crunch. Monitor closely to prevent burning.
• Grating Carrots: Use freshly grated carrots for optimal moisture and texture; pre-packaged grated carrots may be too dry.
• Frosting Consistency: If the frosting becomes too soft, chill it briefly. Conversely, if it’s too firm, let it sit at room temperature until it reaches the desired consistency.