Print

Carrot Cake Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These carrot cake cupcakes are a delicious treat with a perfect balance of spices and sweetness. Made with fresh carrots, these cupcakes are moist and flavorful, topped with a creamy frosting. A delightful dessert that's great for any occasion.

Ingredients

Scale
  • 1 1/2 cups grated carrots
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts (optional)
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  5. Fold in grated carrots and optional walnuts.
  6. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool before frosting with cream cheese frosting.

Notes

  • Grating the carrots finely ensures a smoother texture in the cupcakes.
  • Store in an airtight container for up to 3 days, or refrigerate for longer freshness.

Nutrition

Find it online: https://katyrecipes.com/carrot-cake-cupcakes-recipe/