Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Baking soda - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Salt - ½ teaspoon
• Vegetable oil - ½ cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Grated carrots - 1 ½ cups
• Crushed pineapple - ½ cup, drained
• Chopped walnuts - ½ cup
• Cream cheese - 8 oz, softened
• Butter - ¼ cup, softened
• 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 the flour, sugar, baking powder, baking soda, cinnamon, and salt.

3. 3.

   In another bowl, beat together the oil, eggs, and vanilla extract until smooth.

4. 4.

   Add the wet ingredients to the dry ingredients and mix until just combined.

5. 5.

   Fold in the grated carrots, crushed pineapple, and chopped walnuts.

6. 6.

   Divide the batter evenly among the prepared cupcake liners.

7. 7.

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow cupcakes to cool completely on a wire rack.

9. 9.

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

10. 10.

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

11. 11.

    Frost the cooled cupcakes with the cream cheese frosting.

12. 12.

    Serve and enjoy your delicious carrot cupcakes!

Nutritional Facts