Description
Indulge in this incredibly soft and moist carrot cake recipe that is sure to impress your taste buds. Paired with a delightful cream cheese frosting, it’s a perfect treat for any occasion.
Ingredients
Main Cake Ingredients:
- 1 ¼ cups cake flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup cooking oil
- 2 large eggs (room temp)
- 1.5 tsp vanilla extract
- 2 Tbsp plain milk
- 1.5 cups grated carrots
Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 to 4 cups powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with liners.
- Whisk dry ingredients. In a bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add wet ingredients. Stir in oil. Add eggs one at a time, then mix in vanilla extract and milk.
- Fill muffin liners. Divide batter evenly among liners.
- Bake. Bake for 20 minutes or until a toothpick comes out clean.
- Cool and frost. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- Cream Cheese Frosting: Beat butter and cream cheese until smooth. Mix in vanilla, salt, and powdered sugar. Frost cooled cakes or cupcakes.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
