Description

These Carrot Cake Cupcakes are a must-try for any dessert lover! With a moist texture from grated carrots, a hint of spice, and a creamy frosting, they are perfect for parties or an afternoon treat. Enjoy the homemade goodness that makes every bite simply irresistible!

Ingredients

Scale

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 (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 grated carrots until smooth. Pour into the dry ingredient mixture and stir together until just combined.
Fill the cupcake liners 3/4 full with the batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Rotate the pan halfway through baking to ensure even cooking.

Notes

Ensure the eggs are at room temperature for better mixing.
You can substitute the chopped pecans for walnuts if you prefer.
These cupcakes can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 20g
Sodium: 150mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg