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Carrot Cake Cupcakes

Stephanie Keeping
  • 33 minutes
  • Serves 24

INGREDIENTS

1 2/3 cups

oil

1 cup

white sugar

1 cup

brown sugar

6

eggs

1 tbsp

vanilla

3 cups

flour

2 tsp

baking soda

1 tsp

baking powder

1 tbsp

cinnamon

1 tsp

nutmeg (optional)

1 lb

carrots (shredded - usually turns out to be about 2-3 large carrots. I use a fine mesh grater to make sure that the carrots don’t stand out when the cupcakes are baked!)

8 oz

package of cream cheese softened at room temperature

1/2 cup

butter (softened)

2 cups

powdered sugar

2 tsp

vanilla