Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Create a well in the dry ingredients; add eggs, vegetable oil, vanilla extract, and grated carrots. Stir until just combined.
- Line muffin tins with cupcake liners and fill each about two-thirds full with batter.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Let cool on a wire rack before frosting with cream cheese icing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg