Description

Soft and perfectly spiced carrot cake cupcakes with a moist carrot base and creamy cream cheese frosting — a classic, easy treat for any occasion. (about 12 cupcakes)

Ingredients

Carrot cupcakes

1 ⅓ cups (160 g) cake flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg (optional)
2 large eggs
½ cup (100 g) light brown sugar
¼ cup (50 g) granulated sugar
½ cup (125 ml) vegetable oil
1 tsp vanilla extract
1 ½ cups (150 g) finely grated carrots
¾ cup (80–100 g) chopped nuts (pecans or walnuts)

Cream cheese frosting

follow my cream cheese frosting recipe.

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Instructions

Make the cupcakes

Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Sift once to remove any lumps and set aside.
In another bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla extract until smooth and slightly foamy. Slowly add the oil while mixing until fully combined.
Add the dry ingredients to the wet mixture in two additions and mix gently with a spatula until just combined.
Fold in the grated carrots and chopped nuts until evenly distributed.
Divide the batter into the liners, filling each about ¾ full, and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Cream cheese frosting

Follow my cream cheese frosting recipe to make the frosting while the cupcakes cool.

Assemble and decorate

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Sprinkle with chopped pecans or walnuts, or add a light dusting of cinnamon for a pretty finish.