Carrot Cake Cupcakes PT45M https://img5.recipesrun.com/201907/2019/1025/e5/a/643180/300x200x90.jpg Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity. 12 servings Ingredients: 1 batch Cream Cheese Frosting 1/2 cup chopped walnuts or pecans optional 1 1/2 cups grated carrots 2 tbsp. milk 1 1/2 tsp. vanilla extract 2 large eggs 3/4 cup canola oil 1/4 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking powder 3/4 tsp. baking soda 1/2 cup light brown sugar packed 1/2 cup granulated sugar 1 1/4 cups all-purpose flour

Carrot Cake Cupcakes

4.8

( By Tracy )

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity.

01 Information

Grade medium
Serving 12 servings
Calorie 480 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

- 1 batch Cream Cheese Frosting
- 1/2 cup chopped walnuts or pecans optional
- 1 1/2 cups grated carrots
- 2 tbsp. milk
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 3/4 cup canola oil
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour

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03 Method

Step 1

Preheat oven to 350 degrees F and line a 12-count muffin pans with paper liners.
Step 2

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
Step 3

Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
Step 4

Stir in vanilla extract and milk. Add carrots and nuts (if using). and stir until combined.
Step 5

Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full. Transfer to oven and bake on 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Step 6

Allow cooling completely before decorating with cream cheese frosting.

04 Author

Tracy

75 Recipes

Carrot Cake Cupcakes

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