Lightly spiced cake made super moist by an abundance of shredded carrots, these cupcakes the the perfect balance of everything you’d want in a carrot cake. They are perfect for Thanksgiving, Easter, or just because.
Preheat oven to 350 °F and place 18 cupcake liners in cupcake tins.
In a small mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until they are combined and clump free. Set aside.
In a large mixing bowl, beat together the oil, brown sugar, sugar, and eggs until the mixture is thick and well mixed.
Stir in the vanilla and vegetable oil, mixing well.
Add the dry ingredients, stirring as little as possible to get it incorporated.
Fold in the shredded carrots and nuts if using. Stir until the mixture is uniform.
Spoon into prepared cupcake tins, filling each liner about ¾ full.
Bake for 20-24 minutes or until the top springs back when lightly touched with a finger. Cool for 5-10 minutes in the cupcake tins and then remove to a wire rack to cool completely.
Notes
Feel free to experiment with the spice mix. Just cinnamon is good, but adding at least one or two of the others adds more layers of flavor.