Ingredients
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger, optional
¼ teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
½ cup canola or other vegetable oil
½ cup granulated sugar
½ cup lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups grated peeled carrots, 2 to 3 medium carrots
¼ cup coarsely chopped pecans, optional
¼ cup raisins, optional
Cream Cheese Frosting
4 ounces full-fat block cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
½ teaspoon vanilla extract
Pinch fine sea salt
1 ½ cups powdered sugar or confectioners’ sugar, plus more as needed
Pinch ground cinnamon or ground cardamom, optional
¼ cup coarsely chopped pecans, optional
Directions
- Heat oven to 350 F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
- In a separate bowl, whisk the oils, sugars, and vanilla. Whisk in eggs, one at a time until well combined.
- Use a rubber spatula to scrape down the sides and bottom of the bowl. Pour the dry ingredients in slowly stirring as added to combine until batter is smooth. Stir in the carrots, nuts, and raisins.
- Fill each muffin cup ¾ full and bake 20 to 25 minutes. The tops of the cupcakes should be springy to the touch.
Make the frosting
- In a large bowl, using an electric mixer beat the cream cheese, butter, vanilla, and salt until creamy. Approx. 2 minutes.
- Beat in the powdered sugar until fluffy. If you desire thicker frosting add an additional ¼ cup powdered sugar.
Remove cupcakes from oven and allow to fully cool prior to frosting.
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Optional – if you want spiced frosting add in ¼ teaspoon of ground cinnamon or cardamon.