Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs (room temperature)
- 1 cup grated carrots (freshly grated)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional Cream Cheese Frosting: 4 oz cream cheese (softened), 1/4 cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined.
- Add vegetable oil and eggs to the dry ingredients, stirring until mixed. Gently fold in grated carrots.
- Spoon the batter into prepared liners about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
- For the frosting, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
- Frost cooled cupcakes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg