The Best Carrot Cake Cupcakes!

Hello all,

I made these fabulous homemade carrot cake cupcakes for Easter and no one could believe they were straight from a bakery!

Here is the recipe for you to try:

INGREDIENTS:

•1 1/4 cups all-purpose flour (157g)

•1/2 cup granulated sugar (100g)

•1/2 cup light brown sugar packed (100g)

•3/4 teaspoon baking soda

•1/2 teaspoon baking powder

•1/2 teaspoon salt

•1 teaspoon cinnamon

•1/4 teaspoon nutmeg

•3/4 cups canola oil (180ml)

•2 large eggs room temperature

•1 1/2 teaspoons vanilla extract

•2 Tablespoons milk

•1 1/2 cups grated carrots (170g

•½ cup chopped walnuts or pecans optional

1.Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

2. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

3. Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition.  Beat until well-combined.

4. Stir in vanilla extract and milk.

5. Add carrots and nuts (if using). and stir until combined.

6. Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full. 

7. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.  

That's it! Simple as that! Enjoy and leave a review or suggestions in the comments.

-Tiffany