Description
These are the BEST carrot cake cupcakes! No only are they extra moist with loads of fresh grated carrots and warm spices, but they’re also topped with a rich and silky cream cheese frosting.
Ingredients
Carrot Cake Cupcakes
- 1 1/2 cups (165g) finely grated organic carrots*
- 1 1/4 cup (160g) all purpose flour, spooned and leveled *see notes for GF option
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup (120ml) vegetable or canola oil
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) Greek yogurt or sour cream
Cream Cheese Frosting Recipe (half this recipe)
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350F and line 2 cupcake tins with 15 paper liners.
- Grate the carrots using the fine grate side of a box grater. Set aside.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- In a large mixing bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla. Then whisk in the sour cream followed by the carrots.
- Pour in the dry ingredients and whisk to combine. Don’t over mix.
- Distribute the batter evenly between the 15 liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before frosting.
- Once cooled, top each cupcake with cream cheese frosting (using only half the cream cheese frosting recipe). Sprinkle with finely chopped walnuts if desired. Enjoy!
Notes
ORGANIC CARROTS – I prefer organic because they have a stronger and sweeter flavor. You can use regular if you can’t get organic.
GLUTEN FREE – Although I haven’t tested it, I believe this recipe would work well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I also suggest weighing the flour rather than measuring by cups, to ensure accuracy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
