Can I make these without eggs?

Absolutely! Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still delicious.

Why are my cupcakes dense?

Usually this happens from overmixing the batter. Mix just until the dry ingredients disappear a few lumps are perfectly fine and actually preferred.

Can I use baby food carrots instead of fresh?

I wouldn't recommend it. Fresh grated carrots provide texture and moisture that baby food simply can't match. Trust me on this one!

How do I know when they're done?

They should spring back lightly when touched and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I make this as a regular cake?

Yes! Use two 8-inch round pans and bake for 25-30 minutes. You'll have a beautiful carrot cake perfect for special occasions.

Carrot Cupcakes Recipe

Name: Carrot Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 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; Crushed pecans or walnuts (optional, for topping)

Description

Moist and spiced carrot cake cupcakes topped with creamy cream cheese frosting and optional crunchy nuts.

Ingredients

Scale

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
Crushed pecans or walnuts (optional, for topping)

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Instructions

Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.

Notes

Best enjoyed fresh. Store in the refrigerator for up to 3 days for the best taste.

Nutrition

Serving Size: 1cupcake
Calories: 219kcal
Sugar: 9g
Sodium: 179mg
Fat: 15g
Saturated Fat: 1g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 31mg