Carrot Cake Cupcake Recipe (Yield: 24

cupcakes)

Course: Dessert.
Cuisine: American.
Mise en place Time: 15 min.
Bake Time: 20 min.
Total Time: 35 min.

Ingredients:
2c + 2T AP flour
1t baking powder
1t baking soda
½t salt
1t cinnamon
½t nutmeg
Dash of cloves
5 large carrots (12oz)
1 ¼c granulated sugar
½c brown sugar
3 large eggs
1 ¼c canola oil (or you can use vegetable oil)

Equipment:
2 12-cup muffin tin: This Photo by Unknown Author is licensed under CC BY-SA

Paper cups: This Photo by Unknown

Medium bowlAuthor
CC BY
is licensed under

Whisk
Fine grater
Dry and liquid measuring cups
Dry and liquid measuring spoons
Stand mixer
Cooling rack
Toothpick

Instructions:

1. Preheat oven to 350o F. Line muffin tin with

paper cups and set aside. This Photo by Unknown Author is

licensed under CC BY-NC-ND
2. In the medium bowl, whisk together the
flour, baking powder, baking soda, salt
cinnamon, nutmeg, and cloves.

3. Wash carrots and grate them using the fine

grater. You should have 1 ¾c of packed
shredded carrots.

4. Use the stand mixer on medium-high speed to

beat the granulated sugar, brown sugar, and
eggs until thoroughly combined (45sec)

5. Reduce the speed to medium and slowly add

oil.

6. Increase the speed to high and mix batter

until it is light in color, which should take
about 45sec to 1 min.

7. Stir in carrots and dry ingredients by hand

until combined and flour is mixed well.

8. Fill the paper cups about 2/3 full each. Bake

for about 20-23 min or until the toothpick
goes in and comes out clean.
 9. Let the cupcakes cool for about 10 min in the
pan then transfer them to a cooling rack to
completely cool.

Whipped Cream Cheese Frosting

Ingredients:
4oz cream cheese (room temp.)
1T sour cream
1/3 c granulated sugar
1t pure vanilla extract
1 ¼c heavy whipping cream

Equipment:
Stand mixer

Instructions:

1. In a stand mixer fitted with the whisk or paddle, whip together the
cream cheese, sour cream, and granulated sugar for 1-2 min until
creamy and smooth.

2. Add the vanilla extract and heavy whipping cream and mix until
light and fluffy which should take another 1-2 minute.

3. Frost the cupcake and store in refrigerator until serving. Otherwise

eat and enjoy.
This recipe was gotten from (It’s a link):
https://thecookstreat.com/carrot-cake-cupcakes-with-whipped-cream-
cheese-frosting/