Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- ½ cup chopped pecans (optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots and pecans (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, in a medium bowl, beat cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating until fully incorporated.
- Stir in vanilla extract.
- Once cupcakes are completely cool, frost generously with cream cheese frosting.
Notes
- Ensure carrots are finely grated for the best texture.
- Do not overmix the batter, as this can make the cupcakes tough.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg