There is something quietly enchanting about Easter—a season where the garden awakens, light lingers a little longer, and the table is set with a renewed sense of beauty and intention. These Carrot Cake–Coconut Cupcakes embody the gentle elegance of the season. Delicately spiced and naturally sweetened with tender carrots and apple, each cupcake is finished with a soft, creamy crown of delicate coconut flakes. Perfect for a refined afternoon tea or a cherished Easter gathering, these cupcakes offer a balance of wholesome ingredients and classic charm, inviting both nourishment and delight. Pair these lovely treats with a cup of fragrant Earl Grey with floral notes or a gentle rose-infused tea to complement the warm spices and creamy finish.
This recipe is created by Andrea of Bakerlita Bloomery, a certified Nutritionist and Holistic
Baking Chef, who has spent over a decade refining recipes that are both nourishing and
beautifully satisfying. Through years of thoughtful testing and refinement, her philosophy remains simple: true beauty in baking is found where nourishment and elegance meet in harmony. These cupcakes are more than a seasonal treat—they are a small expression of care, crafted to be shared. Find the Youtube tutorial here.
- Dry Ingredients
- 1½ cups almond flour (155 grams)
- ¼ cup coconut flour (30 grams)
- 1 tablespoon psyllium husk powder
- ¼ cup finely ground flaxseed (60 grams)
- ¼ cup toasted coconut flakes (55 grams)
- 1½ cups finely shredded carrots (150 grams)
- ½ cup finely shredded apple (80 grams)
- ¾ cup granulated sweetener (monk fruit, erythritol, or xylitol) (152 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- Wet Ingredients
- 4 free-range eggs, room temperature
- ½ cup avocado oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, combine the wet ingredients.
- Gently fold the wet mixture into the dry until fully incorporated.
- Divide batter evenly among liners.
- Bake for 25–30 minutes, or until set and lightly golden.
- Allow cupcakes to cool completely before frosting. Pipe or spread frosting generously over cooled cupcakes and finish with large coconut flakes for a soft, elegant crown.
- 2 cups raw cashews, soaked overnight (280 grams)
- ½ cup full-fat coconut cream (or coconut kefir)
- 1 cup powdered sweetener (erythritol or similar)
- ½ cup melted coconut oil
- 2 teaspoons sea salt
- 2 probiotic capsules (optional)
- 1–2 teaspoons vanilla extract
- Optional: fresh lemon juice for added brightness
- Drain soaked cashews and add to a high-speed blender.
- Add remaining ingredients.
- Blend until completely smooth and creamy, scraping down sides as needed.
- Adjust consistency with additional coconut oil if desired.
- Chill slightly before spreading or piping.
*For a full step-by-step tutorial, visit bakerlita.com/blog/Cashew-Cream-Cheese-Frosting.
- 1½ cups powdered erythritol
- ½ cup grass-fed butter, room temperature
- 8 ounces cream cheese, room temperature
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- Beat butter and salt until creamy. Add cream cheese and mix until smooth.
- Gradually add powdered sweetener in thirds, mixing on low speed.
- Add vanilla, then beat on medium speed until light and fluffy.
