National Carrot Cake Day is February 3. Make moist, spiced carrot cake cupcakes with freshly grated carrots, warm spices, and tangy cream cheese frosting.
Ingredients
1 1/4 cups (155g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
3/4 cup (150g) packed brown sugar
1/2 cup (120ml) vegetable oil
1 tsp vanilla extract
1 1/2 cups (150g) freshly grated carrots
1/2 cup (60g) chopped walnuts or raisins (optional)
Instructions
1
Heat the oven to 350°F (175°C) and line a 12-cup pan with liners.
2
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together.
3
In another bowl, whisk the eggs, brown sugar, oil, and vanilla until smooth.
4
Stir the dry ingredients into the wet until just combined.
5
Fold in the grated carrots and any nuts or raisins.
6
Fill the liners two-thirds full and bake 20 to 22 minutes. Cool fully, then frost.
