Deliciously moist and perfectly spiced, these carrot cake cupcakes are a delightful treat topped with a creamy frosting.
Ingredients
- 1 cup granulated sugar can use brown sugar for deeper flavor
- 1/3 cup vegetable oil can substitute with melted coconut oil
- 2 large eggs room temperature
- 1 cup all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1.5 cups grated carrots freshly grated
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, beat the sugar and oil together, then add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, stirring gently until just combined.
- Fold in the grated carrots and walnuts, if using.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 17gVitamin A: 3165IUVitamin C: 1mgCalcium: 15mgIron: 1mg