Feeding the Farmer
Anderson Farm & Ranch
Carrot Cupcakes
Most people's favorite part of any meal is dessert, am I right?! These carrot cake cupcakes are so delicious, & they're perfect for spring! They're great for on the go, too, which is what we need when things get busy at the farm this time of year!
Ingredients
Carrot Cake Cupcakes
- 3/4 cup canola oil
- 1 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 medium carrots, peeled, grated, and chopped
- 1 cup + 2 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
Cream Cheese Frosting
- 5 ounces cream cheese
- 5 tablespoons butter
- 2 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners — they get a perfect ridged edge and nice little domed top, plus a chewier edge!)
- Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
- Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
- Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers — if they spring back, they're done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
- Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth and delicious.
- Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They're also great a day later!)