Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2/3 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices.
- In another bowl, whisk oil, eggs, and vanilla. Stir into the dry mixture until just combined.
- Gently fold in grated carrots, pineapple, and nuts if using. The batter will be thick.
- Divide batter evenly among cupcake liners, filling about 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.
- To make the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, beating until fluffy.
- Pipe or spread frosting on cooled cupcakes and garnish with nuts or shredded coconut if desired.
Notes
Use freshly grated carrots for the best texture. Chill frosting before piping for clean swirls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian