Description
Deliciously sweet and moist carrot cupcakes topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (for frosting)
- ½ cup unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix your dry ingredients: Combine flour, baking powder, baking soda, salt, and spices in one bowl.
- Mix your wet ingredients: In another bowl, beat together eggs, oil, and sugars until combined.
- Combine the mixtures: Pour your wet ingredients into the dry bowl and stir until just combined. Fold in grated carrots and nuts if using.
- Portion it out: Fill cupcake liners about two-thirds full.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Frost with cream cheese frosting once cool.
Notes
Add crushed pineapple for a tropical twist or chocolate chips for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg