Moist Carrot Cake Cupcakes
MOIST AND FLUFFY CARROT CAKE CUPCAKES THAT ARE SO QUICK AND EASY TO MAKE! TOPPED WITH CREAM CHEESE FROSTING AND PECANS!
cake, cupcakes, Dessert
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Divas Can Cook
light brown sugar
1 cup carrots pureed with 1/4 cup water
finely grated carrots
use the smallest side of grater
regular shredded carrots
use larger shred side of grater
Cream Cheese Frosting
& pecan pieces
Preheat oven to 350. F.
Line a muffin pan with cupcake liners. Set aside.
In a large bowl sift together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Set aside.
In a large bowl beat white sugar, brown sugar and oil until combined.
Mix in eggs one at a time.
Add dry ingredients into wet ingredients, alternating with the buttermilk until batter is well combined.
Fold in carrots, stirring to combine.
Spoon batter into prepared cupcake liners, filling to about 3/4 full.
Bake for 20-22 minutes. (may need less time)
Remove from oven and let cupcake cool in pan until they are warm enough to touch.
Transfer them to a cooling rack to finish cooling completely.
Once cooled frost with cream cheese frosting and a sprinkling of pecans.
You can use baby food carrots for the carrot puree. Just make sure it is pure carrots without salt or other added ingredients.
Recipe from www.divascancook.com