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carrot cupcakes on a white plate
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5 from 1 vote

Carrot Cupcakes

Moist and flavorful Carrot Cupcake Recipe
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 11
Author: Madhavi

Ingredients

  • 1 cup all purpose flour
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 2 large eggs, beaten
  • ⅔ cup oil any neutral oil works
  • 1 ½ cups finely shredded carrots (heaped)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Pre heat the oven to 350 F or 175 C. Grease the muffin tin or use cup cake liners.
  • Wash and peel the carrot and grate them. Measure heaping 1 ½ cups of grated carrot and set a side.
  • In a large bowl add the flour, both the sugars, cinnamon, baking soda, baking powder and salt. Mix until well combined.
  • Add the oil and mix it well.
  • Now add in the beaten egg and mix well, do not over beat.
  • Gently fold in the carrot and mix just until incorporated.
  • Scoop the batter to each muffin tin filling them little less than ¾ full.
  • Bake for 21-23 minutes, until a tooth pick inserted comes out clean. Cool completely before enjoying.

Notes

You can also add nuts of choice.