Description
Moist and spiced carrot cake cupcakes topped with a tangy cream cheese frosting. Perfect for a sweet treat or celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the grated carrots, chopped walnuts, and raisins.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Garnish with chopped walnuts or sprinkles, if desired.
Notes
- For best results, use room temperature ingredients.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Frost cupcakes once they are completely cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes