Lightly Grease Two Standard Muffin Pans Or Cupcake Pans.

Here’s what you’ll need to make this carrot cake cupcake recipe: This carrot cake cupcake recipe makes 12 perfect cupcakes. These cupcakes are super moist but tender and fluffy, and each one is topped with a silky smooth cream cheese frosting.

Beat Together The Oil, Sugar, Salt, Eggs, And Spices.

Stir in the grated carrots. Grate your carrots (peel first and chop the ends off), and leave to the side. Preheat the oven to 350°f (176°c).

These Cupcakes Take Less Than An Hour To Make And Can Be Made In One Bowl.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

Let Me Count The Ways:

You need 175g of grated carrot to be the weight at the end. This post may contain affiliate links. These cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots.

Sift Together The Flour And Baking Powder In A Large Mixing Bowl.

Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Add the carrots and nuts, and mix until just blended. Whisk together the sunflower oil and eggs.

This Is The Best Carrot Cake Cupcake Recipe I Have Ever Tried!

Preheat the oven to 350°f (176°c). The white chocolate carrot topper is optional! Or line with papers, and grease the papers.

This Recipe Yields 5 To 6 Carrot Cake Cupcakes.

Lightly grease two standard muffin pans or cupcake pans. To begin, preheat the oven to 180c (160c fan or gas mark 4. Let them cool completely before adding my delicious, traditional cream cheese frosting!

These Dainty Carrot Cake Cupcakes Are Topped With A Generous Layer Of Cream Cheese Frosting.

Grate carrots with a box grater and set aside. Soft, fluffy, and moist carrot cake cupcakes! Topped with fluffy cream cheese frosting!