How to Make Carrot Cake Cupcakes

Have you ever wanted to make soft, fluffy, moist Carrot Cake Cupcakes completely from scratch! Follow along with me as I show you how!


Print the recipe here: sugarspunrun.com/carrot-cake-cupcakes/

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Ingredients
1 1/4 cups all-purpose flour (157g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar packed (100g)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups canola oil (180ml)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 Tablespoons milk
1 1/2 cups grated carrots (170g)
½ cup chopped walnuts or pecans optional
1 batch Cream Cheese Frosting

Instructions
00:00 Introduction

00:18 Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

00:35 In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

00:57 Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
Stir in vanilla extract and milk.

01:23 Add carrots and nuts (if using). and stir until combined.

02:03 Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.

02:17 Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool completely before decorating with cream cheese frosting*.

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