Carrot cupcakes

These carrot cupcakes are more portable than carrot cake, but just as moist and delicious.

Cupcakes
2½ cups all-purpose flour
1¼ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
3 cups grated carrots
1½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola oil

Frosting
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla extract
3 – 4 cups powdered sugar

In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

Using an electric stand or hand mixer, combine the sugars and eggs until frothy. Pour in the oil slowly, mixing well. Stir in the carrots and dry ingredients until incorporated. Don’t overmix!

Preheat the oven to 350° F. Line cupcake pans with paper liners.

Scoop evenly into the prepared cupcake liners. Bake for about 20-24 minutes or until puffy and golden. Let cool in the pan for five minutes, then transfer to a wire rack.

To make the frosting, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract, then gradually beat in the confectioners’ sugar until totally incorporated. I like to frost the cupcakes using a cake decorating bag.

Carrot-cupcakes

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