Simply Carrot Cake Cupcakes Recipe
Simply Carrot Cake Cupcakes are a moist, spiced dessert made with freshly grated carrots and topped with a rich cream cheese frosting. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, sugars, eggs, and vanilla until smooth.
- Stir in grated carrots and crushed pineapple.
- Gradually fold in the dry ingredients until just combined. Add walnuts if using.
- Divide the batter among cupcake liners and bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with your favorite cream cheese frosting.
Notes
- For extra moist cupcakes, use finely grated carrots.
- These cupcakes freeze well; store without frosting for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
Find it online: https://elianarecipes.com/simply-carrot-cake-cupcakes-recipe/