Ingredients-
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
Equipment:
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.