Carrot Cake Cupcakes

INGREDIENTS

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups finely grated carrots

  • 1/2 cup chopped walnuts or pecans (optional)

  • Cream cheese frosting

PREPARATION

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. In a separate large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until well combined.

  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  5. Fold in the grated carrots and chopped nuts (if using).

  6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

  8. Allow the cupcakes to cool completely before frosting with cream cheese frosting.

  9. Decorate with additional grated carrots or chopped nuts if desired.