Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Baking powder - 1 and ½ teaspoons
• Baking soda - ½ teaspoon
• Salt - ½ teaspoon
• Ground cinnamon - 1 and ½ teaspoons
• Grated carrots - 2 cups
• Vegetable oil - ¾ cup
• Large eggs - 3
• Vanilla extract - 1 teaspoon
• Chopped walnuts - ½ cup
• Cream cheese - 8 ounces
• Unsalted butter - ¼ cup
• Powdered sugar - 2 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.

2. 2.

   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.

3. 3.

   Stir in the grated carrots, then add the vegetable oil, eggs, and vanilla extract. Mix until well combined.

4. 4.

   Fold in the chopped walnuts.

5. 5.

   Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. 6.

   Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

7. 7.

   Remove from the oven and allow to cool completely on a wire rack.

8. 8.

   For the frosting, beat together the cream cheese and unsalted butter until smooth.

9. 9.

   Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.

10. 10.

    Once the cupcakes are cool, spread or pipe the frosting on top of each cupcake.

Nutritional Facts