Carrot cake has not always been a favorite of mine, to be honest. Until I found the right recipe. This one is filled with warm, earthy spices like cinnamon and nutmeg. It features a thick and creamy cream cheese icing and it's truly divine.

Photo bypinterest

Try it when you get a chance!

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or melted coconut oil)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup crushed pineapple, drained (optional)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Prepare the Cupcake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the grated carrots, crushed pineapple (if using), and chopped nuts (if desired). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Bake the Cupcakes: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
• Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing until fully combined. Stir in the vanilla extract and a pinch of salt.
• Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake with the cream cheese frosting.
• Serve and Enjoy: Top with additional chopped nuts or a sprinkle of cinnamon if desired. Enjoy your delicious carrot cake cupcakes!

What do you think?

I love a carrot cake cupcake for breakfast with a cup of coffee! Am I the only one?

Credit: If You Give a Blonde a Kitchen