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Carrot Cake Cupcakes

 These soft and moist carrot cake cupcakes are made completely from scratch! Real carrots are grated and the sweet cake is topped with cream cheese frosting!
Author Jesseca

Ingredients

  • 2½ cups flour
  • 1¼ t. baking powder
  • 1 t. baking soda
  • 1¼ t. ground cinnamon
  • ½ t. grated nutmeg
  • 1/8 t. ground cloves
  • ½ t. salt
  • 3 cups finely shredded carrots
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 4 large eggs
  • 1½ cups oil

Instructions

  • -Preheat your oven to 350 degrees. Line 24 muffin tins with paper liners and set aside.
  • - Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Toss the carrots in your flour mixture.
  • - Add the sugars and eggs to the bowl of a food processor fitted with the blade attachment. Pulse until foamy. Slowly drizzle the oil in and mix well. Pour the liquid mixture into the dry ingredients, and stir until no flour can be seen. Fill liners 3/4 full and bake for 15-20 minutes.