Description
These delightful individual-serving carrot cake cups offer a moist, spiced crumb topped with tangy cream cheese frosting. Perfectly portioned for quick snacks or dessert tables, these cakes use fresh grated carrots and vegetable oil for maximum moisture and a light texture. Ideal for home cooks who appreciate consistency and ease, this recipe ensures every cake is perfectly baked and full of warm spice notes like cinnamon and nutmeg.
Ingredients
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/2 cup toasted walnuts or pecans
Instructions
Preheat your oven to 350°F and line a 12-cup muffin tin with paper cups.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
In a separate large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Stir in the grated carrots and toasted walnuts or pecans.
Divide the batter evenly among the 12 prepared muffin cups.
Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before adding your preferred cream cheese frosting.
Notes
Ensure carrots are finely grated to ensure an even crumb texture. Use room temperature eggs for better emulsification. Store in an airtight container for up to 3 days. To frost, wait until the cakes are completely cool to prevent the cream cheese frosting from melting.
- Prep Time: 15
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg