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Carrot Cake Cupcakes

 1 ¼ cups all-purpose flour (157g)
 ½ cup granulated sugar (100g)
 ½ cup light brown sugar packed (100g)
 ¾ teaspoon baking soda
 ½ teaspoon baking powder
 ½ teaspoon salt
 1 teaspoon cinnamon
 ¼ teaspoon nutmeg
 ¾ cups canola oil (180ml)
 2 large eggs room temperature
 1 ½ teaspoons vanilla extract
 2 Tablespoons milk
 1 ½ cups grated carrots (170g)
 ½ cup chopped walnuts or pecans, optional (60g)
 1 batch Cream Cheese Frosting


1) Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

2) In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

3) Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition.  Beat until well-combined.

4) Stir in vanilla extract and milk.

5) Add carrots and nuts (if using). and stir until combined.

6) Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full.  Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.  

Allow to cool completely before decorating with cream cheese frosting.

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