Yield: 24 large cupcakes
Carrot Cake Cupcakes
Soft and moist homemade carrot cake cupcakes are made completely from scratch with real grated carrots and the absolute best sweet cream cheese frosting.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ teaspoons cinnamon
- 4 eggs, beaten
- 1 cup canola oil, or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups finely shredded carrots
- ¾ cup chopped walnuts, or pecans
- ¾ cup raisins
- 1 batch homemade cream cheese frosting
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Instructions
- Preheat oven to 350°F and fill cupcake pan with liners. Set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and
cinnamon and whisk together. Set aside. - In another medium sized bowl, beat eggs until frothy. Whisk in oil, buttermilk and vanilla. Add egg mixture to flour mixture and stir to completely combine. Fold in carrots, walnuts and raisins.
- Divide batter into cupcake liners and bake for about 13-15 minutes or until a
toothpick inserted in the center comes out clean. - Cool completely and frost as desired with cream cheese frosting!
Notes
Sheet Cake: This recipe can also be made into a 13x9 cake. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let cool and frost.
Storage: Store cupcakes in an airtight container, in the fridge, for up to 4 days. Serve chilled if you like cold cake, or let come to room temperature before serving.
Nutrition
Serving: 1, Calories: 252kcal, Carbohydrates: 32g, Protein: 3g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 11g, Cholesterol: 32mg, Sodium: 207mg, Fiber: 1g, Sugar: 21g