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Carrot Cake Cupcakes Recipe Video
Ingredients
  • 1 and ⅓ cups ( 166g) all-purpose flour ( spooned & leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (120ml) vegetable oil
  • 1 cup ( 200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup ( 80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and ½ cups ( 200g) peeled,  shredded, and coarsely chopped carrots* (about 3 large carrots)
  • optional add-in: ¾ cup chopped walnuts or pecans; raisins
  • Cream Cheese Frosting
  • 8 ounces ( 224g) full-fat block cream cheese, softened to room temperature
  • ½ cup ( 115g) unsalted butter, softened to room temperature
  • 3 cups ( 360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
Steps
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