Description
Deliciously moist carrot cake cupcakes topped with creamy cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Combine the vegetable oil, granulated sugar, and brown sugar in another bowl and mix well. Add the eggs one at a time, beating after each addition.
- Gradually pour the dry ingredients into the wet ingredients and stir gently until just combined.
- Fold in the grated carrots and crushed pineapple, and add nuts if using.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for a few minutes before transferring them to a wire rack to cool completely. Frost with cream cheese frosting when cooled.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese for the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg