These Carrot Cake Cupcakes are a fun take on the traditional carrot cake. They are moist, have cinnamon and nutmeg in them, and are full of nuts and freshly grated carrots. Great for a sweet treat or a special event.
Ingredients: 1 cup 200g granulated sugar. 1/2 cup 100g brown sugar. 3/4 cup 180ml vegetable oil. 3 large eggs. 1 tsp vanilla extract. 1 1/2 cups 190g all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1 1/2 cups 150g grated carrots. 1/2 cup 60g chopped walnuts or pecans. 1/4 cup 40g raisins optional.
Instructions: Preheat your oven to 350F 180C and line a cupcake pan with cupcake liners. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the grated carrots, chopped nuts, and raisins if using. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, you can frost them with cream cheese frosting or your favorite frosting. Enjoy your delicious Carrot Cake Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
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