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Carrot Cake Cupcakes

  • 12
  • 15 min
  • 16-18 min

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp salt
  • 1 1/4 cups brown sugar
  • 2 large eggs
  • 1/4 cup butter, melted and cooled
  • 1/4 cup orange juice (pref. freshly squeezed)
  • 1/2 tsp vanilla extract
  • 1 1/2 cups shredded carrot
  • 1 batch Cream Cheese Frosting

Directions

  1. Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, spices and salt.
  3. In a large bowl, beat together sugar and eggs until smooth. Whisk in melted butter, orange juice and vanilla extract. Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots, then divide evenly into prepared muffin pan.
  4. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool completely on a wire rack before frosting.
  6. Frost with Cream Cheese Frosting

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