Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium)
- 1/2 cup chopped nuts (optional)
- For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
How to Prepare
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, beat together granulated sugar, brown sugar, and eggs until creamy.
- Gradually add oil and vanilla extract to the sugar mixture while beating.
- Slowly blend in the dry ingredients until just combined.
- Fold in the grated carrots and nuts (if using).
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 cupcakes.