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 - 1 cup
• Brown sugar - ½ cup
• Vegetable oil - ½ cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Grated carrots - 1 and ½ cups
• Cream cheese - 8 ounces, softened
• Unsalted butter - ¼ cup, softened
• Powdered sugar - 2 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Line a 12-cup 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, combine granulated sugar, brown sugar, and vegetable oil. Beat in eggs and vanilla extract until smooth.

4. 4.

   Gradually add dry ingredients to the wet ingredients, mixing just until combined. Fold in grated carrots.

5. 5.

   Divide batter evenly among cupcake liners, filling each about two-thirds full.

6. 6.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

7. 7.

   For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.

8. 8.

   Frost cooled cupcakes with cream cheese frosting and serve.

Nutritional Facts