Do You Like Carrot Cake?
I have to admit, I used to be a little skeptical about carrot cake! The idea of mixing carrots with something sweet was a bit odd. However, one day I decided to put my judgment aside, and I am so glad I did! Who would have thought that carrots in the cake would make a delicious and flavorful cake?
This recipe we bake together will create deliciously moist and sweet carrot cupcakes with a good balance of vanilla, spice, and fluffy texture perfect for easter or any time you crave them. If you are skeptical about carrot cake like I once was, I invite you to give these cupcakes a chance. If you are already a carrot cake fan, you’re in for a treat!
Why You Will Love These Carrot Cake Cupcakes
These cupcakes are everything you want in a carrot cake, but even better!
✔ Perfectly moist – Thanks to freshly grated carrots and oil, they stay soft for days.
✔ Sweet vanilla base – This carrot cake recipe is not overwhelming in spices. Instead, the recipes has a sweet vanilla base, leaving you wanting more of the sweet cake.
✔ Beginner-friendly – No fancy equipment or complicated steps needed!
✔ Optional pecans – Keep them nut-free or add a little crunch—it’s up to you!
✔ Perfect for Easter – The cozy flavors and cute decorations make this ideal for Easter or any springtime celebration.
Main Ingredients:
🥕 Carrots – Use freshly grated carrots for the best texture and moisture. Pre-shredded store-bought carrots are too dry.
🍚 Flour – All-purpose flour works best, but you can substitute with cake flour for an even softer cupcake.
🌿 Oil – To keep the cupcakes moist, I will be using avocado oil. However, you can also use olive oil or even coconut oil.
🥚 Eggs – Help bind everything together. For an egg-free version, try flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
🥛 Milk or Buttermilk – Buttermilk makes the cupcakes extra soft, but whole milk works too. I will be using almond milk.
🌰 Pecans (Optional) – Adds a nutty crunch, but you can skip them if you prefer nut-free cupcakes.
Carrot Cupcakes!
Ingredients
For the Cupcakes:
- 1 ¾ cups (210g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 120ml vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup 120ml milk of choice
- 1 ½ cups 150g finely grated carrots (about 2 medium carrots)
- ½ cup 60g chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 tsp vanilla extract
- Pinch of salt (optional)
Notes
Feel free to freeze them for up to 3 months. Just thaw them out and add your favorite frosting when you’re ready to enjoy!
