Yield:Description
I hand-grated the carrots since I don’t have a food processor, but either option works. Hand-grating leaves the pieces a bit smaller and easier to incorporate into the batter (and also doubles as an arm workout!) but the food processor is fine if you’re in a rush.
Scale
Ingredients
For the cupcakes
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1–1/2 heaping cups grated carrots (from 4–5 medium carrots)
- 2/3 cup neutral oil (like canola)
- 2 large eggs, beaten
For the frosting
- 1 8-ounce block cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350F. Place cupcake liners in a 12-cup muffin tin.
- In a large bowl, combine the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt. In a separate bowl, combine the grated carrots and oil. Slowly add the flour mixture, stirring until just mixed. Fold in the beaten eggs until just incorporated.
- Scoop the batter into each muffin tin, filling them about 2/3 of the way. Bake for 16 minutes, rotating the muffin tin halfway. The cupcakes should be golden brown and a toothpick inserted into the center should come out clean. Let cool for 5 minutes, then transfer to a baking rack to cool completely. (Important: do not frost the cupcakes until they’re cool — otherwise the frosting will melt.)
- While the cupcakes are cooling, make the frosting: using electric mixers, beat the cream cheese, butter, vanilla and powdered sugar until smooth. Use a frosting spatula to top the cupcakes with the frosting. (Alternately, transfer the frosting to a plastic bag to pipe on the cupcakes.)