Carrot Cupcakes
These moist and flavorful carrot cupcakes are easy to make and perfect for any occasion, combining carrots with warm spices for a delightful treat.
Ingredients
Cupcake Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional) Can be toasted for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the granulated sugar and vegetable oil until well combined.
- Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a deeper flavor, toast walnuts before adding them to the batter. Use fresh, finely grated carrots for better texture. Don't overmix the batter to keep cupcakes fluffy.