Carrot Cupcakes

Updated: Sep 3, 2020


vegetable oil spray

2 1/2 cups all-purpose flour

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/2 cups vegetable oil

1 1/2 cups sugar

1/2 cup packed light brown sugar

4 large eggs

1-pound carrots peeled and grated

3 cups creme cheese frosting


  • Cupcake pan

  • Cupcake liners

  • 2 bowls (1 medium, 1 large)

  • whisk

  • rubber spatula

  • toothpick

  • oven mitts

  • cooling rack

  • serving platter or cutting board

  • icing spatula

  • chef's knife

Preheat oven to 350F. Spray cupcake pan with vegetable spray and line with liners.

Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg.

In a large bowl whisk oil sugar, brown sugar and eggs until fully combined. Add flour mixture to oil mixture using a rubber spatula to combine until no flour is visible. Add carrots to batter until well combined. Use rubber spatula to scrape batter into cupcake pan. Place baking pan in oven, bake until cake is golden brown and toothpick inserted in center come out clean, 22 to 24 minutes. Allow to cool.

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