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!

Course Desserts

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cupcakes

Calories 254kcal

Author Jesseca

Equipment

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line 1 cupcake tin with paper liners. Set aside for later.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to a medium sized mixing bowl. Whisk to combine.
Add the carrots to the dry ingredients and gently toss. Set aside.
Combine both sugars and the eggs to the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer. Stir at low/medium speed until combined and fluffy. Slowly add the oil, stirring until fully combined.
Scrape the sides of the bowl and add the dry ingredient/carrot mixture. Slowly stir until the dry and wet ingredients combine completely, about 1 minute.
Divide between the cupcake liners, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick that is poked into the center of a cupcake comes out clean.
Cool completely and frost with cream cheese frosting.

Notes

We like to frost these cupcakes with classic cream cheese frosting.

This recipe has a nutrition calculation that does not include the frosting.

Nutrition