For the Cupcakes: – 1½ cups all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon cinnamon – ¼ teaspoon nutmeg – ½ teaspoon salt – ¾ cup granulated sugar – 2 large eggs – ½ cup vegetable oil – 1 teaspoon vanilla extract – 1½ cups grated carrots – ½ cup chopped walnuts or raisins (optional) For the Frosting: – 8 oz cream cheese, softened – 4 tablespoons butter, softened – 1½ cups powdered sugar – 1 teaspoon vanilla extract
Whisk dry ingredients. In another bowl, combine eggs, oil, sugar, and vanilla. Fold in grated carrots and dry mix until just combined.
Scoop the batter into lined cupcake tins about ¾ full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy. Chill slightly if needed before piping.
Let cupcakes cool completely. Pipe or spread cream cheese frosting on top. Garnish with chopped walnuts or a dash of cinnamon.
These cupcakes are fluffy, warmly spiced, and studded with fresh carrots. Perfect for spring gatherings, Easter, or everyday indulgence.