Carrot cake. You either love it or hate it, right?
I happen to love it but only if it doesn’t have nuts. Or raisins. Nothing against nut and raisins – I like them, just not in my cake.
Actually, if I’m gonna be honest, the main reason I like carrot cake is it’s marvelous ability to be the base for massive amounts of cream cheese frosting. Can I get an “Amen“??
However, I recently discovered that it can be amazingly delicious without all that frosting! (I still made a cream cheese glaze though – I’m not an animal!) Â With the addition of coconut and a healthy dose of chocolate chips, this carrot cake rocks! Even if you think you don’t like carrot cake, I bet this recipe could change your mind. It is moist, fluffy, and full of goodness!
Coconut Carrot Mini Cakes
By: Back For Seconds
- 1/2 cup oil
- 3/4 cup sugar
- 2 eggs
- 3/4 cup flour
- 1/4 tsp lemon juice
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup grated carrots
- 1/2 cup coconut
- 1/2 cup chocolate chips
- 2 oz softened cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla
- splash of milk
Carol, The Answer Is Chocolate says
This sounds like a winning combination. Thanks for sharing at this week’s link party!
Jenny @ The NY Melrose Family says
Those look delicious. I love the glaze on top. Thanks so much for sharing at Whimsy Wednesdays.
Krista says
Those are too cute and the glaze looks divine! Thanks for sharing at Church Supper. Have a blessed week. See you next Sunday ~EMM
Slice of Southern says
These are adorable! Thanks for linking up on Southern Sundays! Featured items will be announced next week so come back, and please bring some more delicious recipes!
Becolorful says
I will definitely have to keep this recipe. Carrot cake is my husband’s fave but wow, does it have a lot of calories. These minis would be perfect. Thanks for sharing this week at BeColorful
pam
Heather Kaluf says
I love coconut, I must try these soon!
xoxo
Heather