Ingredients
- For the Carrot Cake:
- 1 ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 6 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 ¼ lb carrots, shredded (about 5 full-sized carrots)
- For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
- In a stand mixer (or using a handheld mixer), beat together the vegetable oil, granulated sugar, brown sugar, and vanilla extract on medium speed until combined.
- Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet ingredients, keeping the mixer on low speed. Increase the mixer speed to medium-low and mix until fully incorporated.
- Add the shredded carrots and mix until they are completely incorporated into the batter.
- Fill each cupcake liner about ⅔ full with batter and place the pan on the middle rack of the oven. Bake for 14-16 minutes, or until the tops spring back when lightly touched. Allow cupcakes to cool completely.
- For the frosting: In a stand mixer (or using a handheld mixer), beat together the cream cheese and butter on medium-high speed for 1 to 1 ½ minutes.
- Reduce the mixer speed to low and add the powdered sugar and vanilla extract. Once the powdered sugar is incorporated, increase the speed to medium-high and mix for another minute until smooth.
- Once the cupcakes are fully cooled, frost each cupcake with the cream cheese frosting.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
Notes
- For added richness, drizzle caramel sauce over the frosted cupcakes before serving.
- You can add chopped walnuts or pecans to the batter for extra texture and flavor.
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
