Today is National Carrot Cake Day, so I made these cupcakes! We all love carrot cake, but cupcakes are perfect for a small treat.
If you want my carrot cake recipe click here. You can even turn these cupcakes into bread. Because there is a lot of cake batter, you'll have to use two bread tins. Just bake the bread loaves for 40-45 minutes.
Speaking of cake batter, this is so simple. There are only a few ingredients, and the results are amazing. This cake is moist, fluffy, and the tangy cream cheese frosting is perfect with the sweet cupcake.
Don't use pre-shredded carrots because they won't be the same. Grate the carrots yourself.
I hope you'll enjoy baking these cute carrot cupcakes. Even add in 1/2 cup walnuts into the cake batter! With the extra frosting, you can dye it orange and green. Then, pipe it into little carrots!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 45 minutes|Serves: 18|
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 cups grated carrots
8 oz cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
Preheat your oven to 350 degrees F and line three muffin tins with cupcake liners.
In a stand mixer, beat the eggs and sugar. Slowly add in the oil, flour, baking soda, baking powder, cinnamon, nutmeg, and carrots. With an ice cream scoop, drop the batter into your prepared muffin tin. Bake for 25 minutes. Cool for at least 45 minutes.
Beat the cream cheese, butter, and powdered sugar with an electric mixer. Frost the cupcakes with a knife or icing spatula. If you have extra frosting, dye it orange and green. Pipe carrots onto cupcakes.
- The Bored Baker 👩🏽🍳