Description
A decadent, spiced carrot cake in cupcake form topped with a tangy cream cheese frosting. Perfectly moist and rich.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup vegetable oil
- 1.5 cups finely shredded carrots
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a cupcake tin.
- Whisk flour, brown sugar, baking soda, cinnamon, and salt together.
- In a separate bowl, beat eggs and oil until smooth.
- Fold in the shredded carrots into the wet mixture.
- Combine wet and dry ingredients until just mixed.
- Fill cupcake liners 2/3 full and bake for 20 minutes.
- Cool completely, then frost with whipped cream cheese, butter, and powdered sugar.