Carrot Cake Cupcakes

These Simple Carrot Cake Cupcakes are just as soft, moist and delicious as the full-sized version but served in cute individual portions.

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Top with our velvety cream cheese frosting and decorate as desired for a quick and easy crowd-pleasing dessert perfect for any occasion.

INGREDIENTS

– Cinnamon – Nutmeg – Carrots – Brown Sugar – Vegetable Oil Full Ingredients

Spray (2) 12 cupcake pans with nonstick spray and add cupcake liners. Set aside.

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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

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In a separate large bowl, mix together the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk until the eggs are broken up and the ingredients are well combined.

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Using an ice cream scoop, portion the carrot cake batter into the lined cupcake pan, filling each cupcake about 2/3 of the way.

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Bake in a preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool to room temperature.

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