Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 20 min
Total time: 40 min
Ingredients: 1 cup (200 g) dark brown sugar; ¾ cup (180 ml) vegetable oil (or melted coconut oil); ¾ cup (180 ml) vegetable oil (or melted coconut oil); ¼ cup (60 g) yogurt (Greek or regular yogurt, plain or vanilla); ¼ cup (60 g) yogurt (Greek or regular yogurt, plain or vanilla); ¼ cup (60 g) yogurt (Greek or regular yogurt, plain or vanilla); ¼ cup (60 g) yogurt (Greek or regular yogurt, plain or vanilla); ¼ cup (60 g) yogurt (Greek or regular yogurt, plain or vanilla); 3 eggs; 2 cups (250 g) all-purpose flour; 1 tsp baking soda; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; 2 cups (260 g) finely grated baby carrots (or regular carrots); 2 cups (260 g) finely grated baby carrots (or regular carrots); 8 oz (224 g) full-fat cream cheese, softened to room temperature; ¼ cup (60 g) butter, softened to room temperature; 1½ cups (190 g) confectioners’ sugar; 1 tbsp milk; 1 tsp vanilla extract; pinch salt; chopped pecans and orange chocolate candies, optional; chopped pecans and orange chocolate candies, optional

Preparation info

Makes:
14
cupcakes

Difficulty
Easy
Ready in
40 min

Appears in

Sally's Baking Addiction

By Sally McKenney

Published 2016

About

My dad gave me blue eyes, blonde hair, and an unconditional love for carrot cake. We love this classic dessert so much that we simply call it birthday cake. My tried-and-true carrot cake recipe is one of the most popular recipes on my website. For good reasons too: it’s super moist, super flavorful, and super easy to make. Since I can never seem to stop at one slice, I decided to turn my cake into individual cupcakes. They’re finished off with a sweet, tangy cream cheese frosting that makes

Ingredients

Cake
Dessert
Vegetarian
Birthday

Ingredients

Method