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–+ cupcakes

Carrot Cake Cupcakes

Delicious and moist carrot cake cupcakes perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 200 kcal

Ingredients 

Cupcake Ingredients

  • 1 cup sugar
  • ⅔ cup vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated carrots

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the sugar and vegetable oil. Beat in the eggs one at a time.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
  5. Fill the cupcake liners about ⅔ full with the batter. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2000IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Carrot Cake, Cupcakes
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