Carrot Cake Cupcakes
Total Time
50 minutes + 1 hour cooling
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(24)
Ingredients
15 cupcakes
- 1 1/2 cups (165g) finely grated organic carrots*
- 1 1/4 cup (160g) all purpose flour, spooned and leveled *see notes for GF option
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup (120ml) vegetable or canola oil
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) Greek yogurt or sour cream
- Cream Cheese Frosting Recipe (half this recipe)
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Preparation
Chef’s notes
ORGANIC CARROTS – I prefer organic because they have a stronger and sweeter flavor. You can use regular if you can’t get organic.
GLUTEN FREE – Although I haven’t tested it, I believe this recipe would work well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I also suggest weighing the flour rather than measuring by cups, to ensure accuracy.