Carrot cake cupcakes that are airy, light, and moist! Created from scratch with actual grated carrots and the option to include nuts or raisins,
these cupcakes are always popular. Use only the finest cream cheese frosting to frost the cupcakes.
I recommend using the grate setting on your food processor to prepare your carrots, and then briefly pulsing them in your food processor for fine shreds of carrot.
I feel like just grating them leaves carrot pieces that are too big, but don’t overdo it when you pulse or you’ll have carrot ,
juice and it will impart way too much carrot flavor into your cupcakes!If you don’t have a food processor, you can use a hand grater to grate your carrots.
While I didn’t use them for my carrot cake cupcakes, you can add walnuts, pecans, or raisins (why, though!) to this recipe, if you’d like. This batter can hold about ½-1 cup of add-ins.
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
Pre-heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-count muffin tin with paper liners.
Whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl of a stand mixer (or in a big basin using an electric mixer).
Whisk in canola oil. Add eggs one at a time, pausing after each addition to scrape the sides of the bowl. Beat until thoroughly blended.
Add vanilla essence and milk to a bowl.Add carrots and nuts (if using), then mix thoroughly.
Fill cupcake liners between two-thirds and three-quarters full with batter. Add to the oven and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20 minutes,
or until a toothpick inserted into the center comes out clean or with moist crumbs.