Description
Indulge in these moist and spiced carrot cake cupcakes, topped with creamy frosting—perfect for any occasion or a sweet everyday treat.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Eggs
- Vegetable Oil
- Grated Carrots
- Cream Cheese (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and vegetable oil until smooth. Gradually add to the dry ingredients, stirring gently to combine without overmixing.
- Fold in grated carrots and optional nuts until evenly mixed.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before topping with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg