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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Gently fold in the dry ingredients, then stir in the grated carrots, nuts, and raisins (if using).
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting
Beat cream cheese and butter together until smooth and creamy.
Add powdered sugar and vanilla, beating until fluffy.
Frost cooled cupcakes using a piping bag or a spatula.
3. Serve & Enjoy!
Garnish with extra chopped nuts or a sprinkle of cinnamon if desired.
Store leftovers in the fridge for up to 4 days.
Tips for Success
✔ Use freshly grated carrots for the best moisture and flavor.
✔ Don’t overmix the batter—this keeps the cupcakes tender.
✔ Let cupcakes cool completely before frosting, or the frosting may melt.
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