Description
Indulge in these moist carrot cake cupcakes, topped with luscious cream cheese frosting. Perfect for any occasion, they bring joy and flavor in every bite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 large eggs
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
- Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs with vegetable oil until frothy. Stir in grated carrots and optional nuts.
- Gradually combine wet ingredients with dry ingredients until just mixed.
- Fill each cupcake liner two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling on a wire rack before generously frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (72g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: For added flavor, consider substituting half of the all-purpose flour with whole wheat flour or gluten-free alternatives. Enhance texture by mixing in raisins or additional spices. Ensure cupcakes cool completely before frosting to prevent melting.