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!
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.