Ingredients

• all-purpose flour - 1 and ¼ cups
• baking powder - 1 teaspoon
• baking soda - ½ teaspoon
• ground cinnamon - 1 teaspoon
• salt - ¼ teaspoon
• granulated sugar - ½ cup
• brown sugar - ½ cup
• vegetable oil - ½ cup
• eggs - 2 large
• vanilla extract - 1 teaspoon
• grated carrots - 1 and ½ cups
• chopped walnuts - ½ cup
• cream cheese - 8 oz, softened
• unsalted butter - ¼ cup, softened
• powdered sugar - 2 cups
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. 2.

   In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. 3.

   In another bowl, mix sugars, oil, eggs, and vanilla until well combined.

4. 4.

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. 5.

   Fold in the grated carrots and chopped walnuts.

6. 6.

   Divide the batter evenly among the cupcake liners.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. 8.

   Allow cupcakes to cool completely on a wire rack.

9. 9.

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

10. 10.

    Gradually add powdered sugar and vanilla, beating until creamy.

11. 11.

    Frost the cooled cupcakes with the cream cheese frosting.

Nutritional Facts