This is my favorite carrot cake recipe! Easy, moist, and flavorful carrot cupcake recipe topped with cream cheese frosting.
I originally made carrot cupcake back in 2015. See my original video here and you’ll see that I’m in my dorm room. This was right before I graduated from college! Crazy it’s 2022 now and I have a husband and a son! 7 years passed and now I have officially upgraded my recipe and it’s the best one ever. It’s super moist, flavorful, and most importantly, very easy to make. It only takes me 15-20 minutes to prep!
You definitely have to pair these cupcakes with my cream cheese frosting. This frosting is the best homemade sweet and tangy cream cheese frosting perfect for frosting any cakes or cupcakes. I always use this cream cheese frosting recipe when I’m making a cake. I’ve used it with my red velvet cake recipe as well.
Carrot Cupcake
Ingredients
- 1/2 cup brown sugar 100g
- 1/2 cup granulated sugar 100g
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1/2 tsp vanila extract
- 2 eggs
- 1 1/4 cups grated carrot
- 1 1/4 cups flour 158g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Line a muffin tin. Set aside.
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, whisk together brown sugar, granulated sugar, oil, eggs, and milk. Stir in the vanilla and carrot.
- Add the dry ingredients and mix until just combined.
- Optional: stir in 1/4 cup of walnuts
- Scoop batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
Notes