How To Make Carrot Cake Cupcakes

Carrot Cake Cupcakes


·         1 1/4 cups all-purpose flour (157g)
·         1/2 cup granulated sugar (100g)
·         1/2 cup light brown sugar packed (100g)
·         3/4 teaspoon baking soda
·         1/2 teaspoon baking powder
·         1/2 teaspoon salt
·         1 teaspoon cinnamon
·         1/4 teaspoon nutmeg
·         3/4 cups canola oil (180ml)
·         2 large eggs room temperature
·         1 1/2 teaspoons vanilla extract
·         2 Tablespoons milk
·         1 1/2 cups grated carrots (170g)
·         ½ cup chopped walnuts or pecans optional
·         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 2/3-3/4 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.  

7.    Allow to cool completely before decorating with cream cheese frosting*.

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