Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups grated carrots
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a mixing bowl, combine the all-purpose flour, baking soda, cinnamon, and nutmeg using a whisk.
- In a separate bowl, blend together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the grated carrots with a spatula to combine evenly.
- Evenly pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the pan before serving or frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These cupcakes can be stored in an airtight container for up to 5 days.
Consider adding cream cheese frosting for a delicious finishing touch.
You can also add walnuts or raisins for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg