Ingredients
Cake Ingredients
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (296ml) vegetable oil
- 4 large (200g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅓ cups (280g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp Kosher salt
- 4 cups grated carrots
- 1 cup chopped walnuts (plus an additional ½ -1 cup for garnish, optional; pecans can be used instead)
Frosting Ingredients
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (438g) confectioner’s sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan. Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin pan with cupcake liners to make cleaning easier and prevent sticking.
- Mix the wet ingredients. In the bowl of a stand mixer, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 1-2 minutes until fully blended and smooth.
- Add the dry ingredients. Add the flour, baking soda, baking powder, cinnamon, and Kosher salt to the wet mixture. Beat on low speed just until all ingredients are combined, making sure not to overmix.
- Incorporate the carrots and walnuts. Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
- Bake the cupcakes. Pour the batter into the lined muffin cups, filling each about ⅘ full. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring cupcakes to a wire rack to cool completely.
- Make the cream cheese frosting. In a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese on medium-high speed for 1-2 minutes until smooth and well combined. Turn off the mixer, then add confectioner’s sugar and vanilla extract. Start beating on low speed, gradually increasing to medium speed until the frosting is smooth, creamy, and fluffy, about 2 minutes more.
- Frost the cupcakes. Once cupcakes are completely cooled, spread or pipe the cream cheese frosting on top. Garnish with additional chopped walnuts if desired. Serve and enjoy your delightful carrot cake cupcakes!
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix batter once dry ingredients are added to avoid dense cupcakes.
- Use fresh grated carrots for best texture and flavor.
- Walnuts can be replaced with pecans if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
