Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 1/3 cups vegetable oil; 1 teaspoon pure vanilla extract; 3 extra-large eggs; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 3 cups grated carrots

Servings: persons

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots

1
Preheat the oven to 400 degrees.
2
Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time.
3
In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined.
4
Line muffin tins with paper liners.
5
Scoop the batter into 24 muffin cups until each is 3/4 full.
6
Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean.
7
Set aside to cool.

1503

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sugar, 1 1/3 cups vegetable oil, 1 teaspoon pure vanilla extract, 3 extra-large eggs, and more.

Yes, Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes

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