Description

These Carrot Cake Cupcakes feature irresistible flavors with freshly grated carrots, a hint of cinnamon, and a creamy frosting. Perfect for any occasion, they are simple to make and guaranteed to please everyone at your table!

Ingredients

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2 1/2 cups all purpose flour (300 grams)
1 1/4 teaspoons baking powder (6 grams)
1 teaspoon baking soda (6 grams)
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon salt (3 grams)
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cup packed light brown sugar (106.5 grams)
1 cup vegetable oil (198 grams)
1/2 cup applesauce (127.5 grams)
1 pound carrots grated fine (453.592 grams)
8 ounces cream cheese room temperature, see note (227 grams)
4 tablespoons unsalted butter room temperature (56.5 grams)
2 cups powdered sugar (226 grams)
2 teaspoons vanilla extract (9.3 grams)
1/2 cup chopped pecans optional (57 grams)

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with parchment paper cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a medium bowl, whisk together the eggs, sugars, oil, applesauce, and carrots until smooth. Pour into the dry ingredient mixture and stir together until just combined.
Fill the cupcake liners 3/4 full with the prepared batter. Then bake for 20 to 25 minutes or until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs. Rotate the pan once in the middle of the bake time.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
For best results, use freshly grated carrots for a moist texture.
Feel free to add walnuts or raisins if desired.

Nutrition

Serving Size: 1 cupcake
Calories: 240
Sugar: 20g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 2g
Cholesterol: 32mg