Ingredients
Scale
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (118 ml) oil
- ½ cup (120 g) sour cream
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups (170 g) grated carrots
- Frosting: 8 oz (226 g) cream cheese, ½ cup (113 g) butter, 1 cup (120 g) powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line cupcake pans with paper cups.
- Whisk flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Whisk oil, sour cream, eggs, and vanilla separately. Combine with dry ingredients and fold in carrots.
- Scoop batter into liners 2/3 full. Bake 20 minutes or until toothpick comes out with few crumbs.
- For frosting: Beat cream cheese until smooth, gradually add butter, then powdered sugar and vanilla. Pipe on cooled cupcakes.
Notes
- Optional mix-ins: raisins, nuts, coconut, or pineapple (max 1/2 to 1 cup total).
- Store in airtight container 1–2 days at room temp or up to 5 days refrigerated.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American