Pistachio Carrot Cake Cupcakes

I LOVE carrot cake and strive to make it in as many forms as possible. I’m also a huge fan of pistachios and love bringing the two together. Enjoy these for a Thanksgiving dessert, special celebration or weekend treat.⁣

Serves 12

Ingredients:

3/4 cup vegetable oil

1/2 cup sugar

1/2 cup light brown sugar, packed

3 eggs

2 tsp vanilla extract

1 3/4 cups flour (gluten free, if desired)

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1 tsp kosher salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup ground pistachios (reserve 2 Tbsp for garnish)

1 cup grated fresh carrots

1/2 cup unsweetened coconut flakes

Frosting:

1 (8 oz) blocks cream cheese, at room temperature

1/2 stick (4 Tbsp) unsalted butter, at room temperature

1/2 tsp kosher salt

1 tsp vanilla extract

2 cups powdered sugar

Directions:

Preheat oven to 350 degrees.

Spray a muffin tin with nonstick spray or line with paper muffin liners.

In a mixing bowl or stand mixer, combine oil and sugars, whisking well to combine. Add eggs and vanilla, whisking to combine. Mixture should be smooth.

In a separate bowl, combine dry ingredients (flour through pistachios). Mix well to combine. Slowly add dry mixture to wet mixture, blending well. Add carrots at the end and gently mix only to combine, being careful to not overmix at this point.

Gently pour batter into tins, trying to evenly disperse. Bake for 25-30 minutes or until golden brown and a toothpick or fork inserted into cake comes out clean. Allow plenty of time to cool, making sure they are fully cool before frosting.

Once cupcakes are done, increase oven temperature to 400 degrees. Place unsweetened coconut on small baking sheet. Cook 7-8 minutes or until lightly golden brown. Watch closely, moving around the coconut while cooking to ensure it doesn’t overcook.  Once done, set aside for later.

To prepare the frosting, combine all ingredients except powdered sugar in a large mixing bowl. For best results, use a stand mixer or hand mixture to achieve a nice whipped and smooth frosting.

Add powdered sugar one cup at a time, mixing after each. Add as much powdered sugar as needed (roughly 2 cups) to achieve desired consistency. Note, I like to refrigerate my frosting for 10-15 minutes, making it easier to spread.

Frost cupcakes and garnish with toasted coconut and reserved pistachios.