Carrot Cake Cupcakes

This carrot cake cupcake recipe has everything you love about carrot cake in a cuter, more portable, single serve package. Top with cream cheese frosting, caramel frosting, or your favorite buttercream for an extra special dessert.

Prep Time15

Cook Time20

Total Time35

Servings: Cupcakes

Author: Carlee

Ingredients

2⅔ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1⅓ cups light brown sugar packed
⅔ cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1¼ cup vegetable oil
1 pound carrots finely shredded
½ cup chopped walnuts optional

Instructions

Preheat oven to 350℉ and place 24 cupcake liners in cupcake tins.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until it is combined and there are no clumps. Set aside.
In a separate large bowl, beat together the 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 to the wet ingredients, stirring as little as possible to get the flour mixture most of the way incorporated.
Fold in the carrot shreds (and walnuts if using) until the mixture is uniform.
Spoon into prepared cupcake tins, getting an even amount of batter in all 24 wells.
Bake for 18-22 minutes or until a toothpick inserted into the center comes back with just a few moist crumbs.
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.

Nutrition

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