Garden Patch Carrot Cupcakes
Moist and flavorful Garden Patch Carrot Cupcakes made with fresh carrots, warm spices, and a rich cream cheese frosting.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cups granulated sugar
- 1/3 cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cups chopped walnuts (optional)
- 1/2 cups raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat vegetable oil, granulated sugar, and brown sugar until well combined.
- Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in grated carrots, walnuts, and raisins if using.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Frost the cooled cupcakes and enjoy!
Notes
- Use freshly grated carrots for the best texture and moisture.
- Cupcakes can be stored in an airtight container in the fridge for up to 4 days.
- Let the cream cheese frosting come to room temperature before spreading for a smooth finish.