Carrot Cake Cupcakes Recipe

1¾ cups all-purpose flour, spooned and leveled 2 teaspoons baking powder 1 teaspoon cinnamon ¾ teaspoon sea salt ½ teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon nutmeg ½ cup brown sugar ½ cup cane sugar ½ cup vegetable oil 2 large eggs


⅓ cup milk 1 teaspoon vanilla extract 2 cups finely grated carrots (6½ ounces) Cream cheese frosting, or vegan frosting, optional, for topping Crushed pecans or walnuts, optional, for topping


Warm the oven up to 400°F and grease or line a 12-cup muffin pan with paper cups.

Butter the inside of a medium-sized bowl and mix the flour, baking powder, ginger, nutmeg, salt, and baking soda with a whisk.

Mix the eggs, milk, vanilla, cane sugar, brown sugar, and veggie oil in a big bowl using a whisk. Throw the carrots in there.

Add the dry ingredients to the wet ones and mix them together until they are just mixed. Measure out ⅛ cups of batter and put them in the muffin tins.

In 16 to 20 minutes, or until the cupcakes spring back when you touch them and a toothpick comes out clean, they are done.

Cool for 10 minutes in the pan, then move to a wire rack to cool all the way through.