Description
These moist and flavorful carrot cake cupcakes are the perfect efficient dessert for any busy Halloween gathering. By scaling the classic carrot cake recipe into individual, easy-to-grab portions, you achieve a professional result with a tender crumb and deep spiced flavor in just twenty minutes of bake time. This recipe uses fresh, finely grated carrots and a touch of warmth from cinnamon and nutmeg to create a crowd-pleasing treat that both kids and adults will adore.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup avocado or vegetable oil
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
2 tbsp milk
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350F (175C) and line a 12-count muffin tin with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and nutmeg.
In a separate large bowl, beat the oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the milk until the batter is smooth.
Fold in the finely grated carrots and chopped nuts if using them.
Divide the batter evenly among the 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before topping with your favorite cream cheese frosting.
Notes
Ensure you measure flour using the scoop and level method for best results. Freshly grating your carrots is highly recommended over pre-packaged shreds for superior texture and moisture. Store these cupcakes in an airtight container for up to 3 days, or freeze unfrosted for up to 1 month.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg