Carrot Cupcakes
Ingredients
Cupcakes:
- 190 g flour
- 1.5 tbsp baking powder
- 0.75 tbsp baking soda
- 0.25 tbsp salt
- 1 tbsp full cinnamon
- 0.25 tbsp ginger
- Pinch of nutmeg
- 180 ml oil
- 150 g packed brown sugar
- 3 eggs
- 1 tbsp vanilla
- 190 g shredded carrots
- 75 g raisins
- 75 g walnuts or pecans, chopped
Frosting:
- 280 g cream cheese
- 100 g unsalted butter, room temp
- 125 g powdered sugar (can use 150 g if you like it sweeter)
- 1 tbsp vanilla
- Pinch of salt
Instructions
- Whisk oil, sugars, eggs, vanilla all together. Separately, mix flour, baking powder, baking soda, salt, spices. Fold dry into wet ingredients. Then fold carrots, raisins, walnuts. Scoop into cupcake cases and bake in 180 degree preheated oven for 16-18 minutes.
- Using a mixer, beat the butter and sugar until fluffy. Then add the cream cheese, vanilla, and salt until frosting comes together. Frost cooled cupcakes and enjoy 💗