Carrot Cake Cupcakes
Easy Carrot Cake Cupcakes are moist and delicious and a great dessert recipe for Springtime! They are perfect for showers, Easter and Mother's Day too.
Equipment
- cupcake pan
- box grater for the carrots
Ingredients
- 2 cups Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 1/4 cups Vegetable Oil or Canola Oil
- 2 cups Flour
- 2 teaspoons Cinnamon
- 4 Eggs
- 3 cups Grated Carrots
- 1 can of Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees.
- Grease your cupcake pan or fill the cupcake pan with cupcake liners.
- In a large bowl start with your wet ingredients, mix your sugar and oil.
- Add in eggs and stir. Then it's time for your dry ingredients: baking soda, cinnamon, salt, and flour.
- Mix until smooth.
- Add in grated carrots. Blend into batter well.
- Fill muffin tins 2/3 of the way.
- Bake for 25 minutes or until toothpick comes out clean.
- Let cool on a wire rack before frosting.
- Frost your cupcakes. If you want to make homemade cream cheese frosting I have a link below, you just need cream cheese, butter, powdered sugar, and a splash of vanilla if you want.
- Serve and enjoy!
Notes
Store in an airtight container at room temperature for 2 days or up to a week in the refrigerator.