Carrot Cupcakes
This is a recipe that’s easy and quick to make. I use canned cream cheese frosting, but you can make your own. Also, don’t be afraid to use extra light olive oil — it has no taste but serves as an excellent substitute for butter or other oils.
Ingredients
Step 1 Ingredients
- 1 ½ cups All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
Step 2 Ingredients
- ¾ cup Extra light olive oil
- ½ cup Sugar
- ½ cup Brown sugar
- 1 ½ tsp. Ground Cinnamon
- 2 tbsp Milk
- 2 large Eggs
- ½ tsp. Nutmeg
- 2 tsp. Vanilla Paste
Step 3 Ingredients
- 1 ½ cups Grated Carrots
- ½ cup Chopped Walnuts
- ½ cup Raisins
Other Stuff You’ll Need
- 12 Cupcake Liners
- 1 can Cream Cheese Frosting
- Cupcake Baking Tin
Instructions
- Combine flour, baking soda and baking powder in a large mixing bowl.
- In the order listed, combine the Step 2 Ingredients and cream together into the bowl of a stand mixer. Mix until well-combined. Add the Step 1 Ingredients into the stand mixer bowl and combine slowly until a thick batter forms.
- Add the Step 3 ingredients to the stand mixer bowl and mix slowly to combine.
- Fit the cupcake liners into a muffin pan that holds 12. Pour the mixture into the cupcake liners, bringing them to about 3/4 full.
- Bake at 350 degrees for about 20 minutes. Test using a toothpick. Let cool thoroughly before icing.
Notes
What you might need to make these cupcakes:
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