Ingredients
Scale
Carrot Cake Cupcakes
- 3/4 cup canola oil
- 1 cup packed brown sugar (190 grams)
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
- 1 cup + 2 tablespoons flour (160 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 3/4 teaspoon salt
Cream Cheese Frosting
- 5 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray.
- Grate and chop carrots into fine bits. Set aside.
- In a large bowl, whisk oil, brown sugar, eggs, and vanilla until combined. Fold in carrots.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and salt. Gently fold dry mixture into wet mixture until just combined.
- Fill muffin cups two-thirds full. Bake for 16–17 minutes, or until centers spring back when pressed.
- Cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. If too soft, refrigerate briefly before piping.
- Pipe or spread frosting over cupcakes and serve.
Notes
- Weigh ingredients for consistent texture and moisture.
- Freshly grated carrots give the best flavor and tenderness.
- For less sweetness, fold a bit of whipped cream into the frosting.
- Bake without liners for crisp edges and a chewy exterior.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian