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Carrot cake cupcakes have taken the dessert world by storm, offering a delightful twist on the classic carrot cake. These charming little treats combine the rich, spiced flavor profile of traditional carrot cake with the convenience and portability of cupcakes. Their soft, moist texture, combined with the natural sweetness of carrots and the warmth of spices, makes them an irresistible option for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging in a sweet treat, carrot cake cupcakes are sure to please both young and old alike.

Carrot Cake Cupcakes

Discover the irresistible charm of carrot cake cupcakes with this delightful recipe! These moist and flavorful treats combine the classic taste of carrot cake with the convenience of individual servings. Loaded with grated carrots, warm spices, and optional add-ins like pineapple and nuts, they're both delicious and nutritious. Perfect for any occasion, from birthdays to casual brunches, these customizable cupcakes are sure to impress with their delicious flavors and beautiful presentation. Enjoy making these sweet delights for your next gathering!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¾ cup vegetable oil

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

2 tsp vanilla extract

2 cups finely grated carrots (about 3 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

½ cup raisins (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

        Incorporate Carrots and Pineapple: Add the finely grated carrots and crushed pineapple to the wet mixture. Mix until well combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; you do not want to overmix. If using, fold in the chopped nuts and raisins gently until evenly distributed.

            Fill Cupcakes: Using a scoop or spoon, fill each cupcake liner about ¾ of the way full with the carrot cake batter.

              Bake: Place the filled muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Remove from the oven and allow to cool in the pan for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.

                  Frost (Optional): Once cooled, top your cupcakes with cream cheese frosting or a sprinkle of powdered sugar, if desired.

                    Serve: Your delicious carrot cake cupcakes are ready to be enjoyed!

                      Prep Time, Total Time, Servings: 20 mins | 40 mins | Makes 12 cupcakes