Ingredients
Cake
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups freshly grated carrots
Cream Cheese Frosting
- 8 ounce package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar (more as needed)
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and sea salt until evenly combined. Set this mixture aside.
- Beat Wet Ingredients: In a large bowl, beat the eggs for 2 to 3 minutes until they become light and frothy. Add the granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla extract, then mix until the mixture is fully combined and smooth.
- Combine Dry and Wet: Gradually add the flour mixture into the wet ingredients while stirring, ensuring just combined. Gently fold in the freshly grated carrots, mixing evenly throughout the batter.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove cupcakes from the oven and allow them to cool completely on a wire rack.
- Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Slowly incorporate the powdered sugar, mixing continuously. Add the vanilla extract and beat until the frosting is light and fluffy.
- Frost the Cupcakes: After the cupcakes have fully cooled, generously frost them using the prepared cream cheese frosting. Serve and enjoy!
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- For extra texture, you can add chopped walnuts or pecans to the batter if desired.
- Use freshly grated carrots for the best flavor and moisture.
- Storage: Keep frosted cupcakes refrigerated in an airtight container for up to 3 days.
- If you prefer sweeter frosting, adjust powdered sugar amount accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
