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Carrot cake
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Carrot Cake Cupcakes

Moist carrot cupcakes topped with a delicious cream cheese frosting!
Servings 12 cupcakes
Author The Cupcake Chronicles

Ingredients

  • 1 1/4 cups flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground all spice
  • 1/4 tsp ground cloves
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups carrots grated

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 4 tbsp butter room temp
  • 3 cups powdered sugar
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F and line a muffin tin with 12 liners.
  • In the bowl of a stand mixer fitted with the paddle attachment slowly mix together the flour, sugars, baking powder, baking soda and spices.
  • Add in vegetable oil, vanilla.
  • Add eggs one at at time. Scrape the sides of the bowl after each addition.
  • Beat until well combined
  • Stir in the carrots until combined.
  • Divide the batter between the liners and bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool before taking out of the tin.

for the frosting

  • Beat together the cream cheese and butter until fluffy
  • Add in the vanilla extract
  • Slowly add in the powdered sugar and beat until combined and smooth

Assembly

  • Once cupcakes are cool pipe frosting on top and garnish with walnuts if desired