Carrot Cake Cupcakes

Servings: 24 cupcakes


1 1/2 cups flour, all-purpose
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
2 tsp cinnamon
1 cup oil
4 large eggs
1 tsp vanilla extract
3 cups shredded carrots

Cream Cheese Frosting

4 oz cream cheese
1/4 cup butter
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/2 cup chopped pecans, optional



Preheat oven to 350 degrees. Place cupcake liners in a muffin tin, or butter each tin and dust with flour, shaking off the extra.

In a large bowl, combine flours, sugar, baking soda, salt, ginger, nutmeg and cinnamon.

In a separate bowl, combine the oil, eggs, and vanilla. Whisk until well combined. Stir in carrots until everything is incorporated together well.

Fold the wet ingredients into the dry ingredients and mix well. Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Fill about 2/3 of the way full.

Bake for 25-30 minutes. The cupcakes are done when the tops bounce back when lightly touched, or a toothpick comes out clean from the center.

Cream Cheese Frosting

Cream together softened cream cheese and butter. Add powdered sugar and beat until smooth. Add vanilla and beat again. Stir in chopped pecans if using.

Once the cupcakes are cooled, spread each one with frosting. Enjoy!

Recipe courtesy of