Name: Carrot Cake Cupcakes
Ingredients: 200 grams Grated carrots; 3 Eggs; 125 ml Oil; 10 ml Vanilla; 200 grams Sugar; 50 grams Brown sugar; 180 ml Buttermilk; 300 grams Flour; 2 tsp Baking soda; 2 grams Salt; 2 tsp Cinnamon; 1 tsp Nutmeg; 1/2 tsp Cloves; 1/2 tsp Ground ginger; 100 grams Walnuts; 130 grams Raisins; 120 grams Crushed pineapple with juice

Carrot Cake Cupcakes. Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert.

These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. This Carrot Cake Cupcakes recipe is unbelievably (yes, I'm going to use the "m" word) moist and perfectly spiced and loaded up with fresh carrots, and topped with the most heavenly cream cheese. You can have Carrot Cake Cupcakes using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Carrot Cake Cupcakes

Prepare 200 grams of Grated carrots.
Prepare 3 of Eggs.
Prepare 125 ml of Oil.
Prepare 10 ml of Vanilla.
You need 200 grams of Sugar.
It's 50 grams of Brown sugar.
It's 180 ml of Buttermilk.
Prepare 300 grams of Flour.
It's 2 tsp of Baking soda.
Prepare 2 grams of Salt.
You need 2 tsp of Cinnamon.
Prepare 1 tsp of Nutmeg.
You need 1/2 tsp of Cloves.
You need 1/2 tsp of Ground ginger.
It's 100 grams of Walnuts.
Prepare 130 grams of Raisins.
It's 120 grams of Crushed pineapple with juice.

Okay, I know we've still got a ways but it's been starting to warm up, and did you know Easter is in March this year? Everyone seems to love Carrot Cake, so I often make these Carrot Cupcakes as they're easy to transport and look so pretty. What I also like about them is how wonderfully moist they are and how. Carrot cake cupcakes always seem to get tucked away with the Easter recipes, but they truly are fabulous year round.

Carrot Cake Cupcakes step by step

Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots..
Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine..
In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla..
Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins..
This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less..
Bake for 15 minutes or until a toothpick comes out with dry crumbs..
These get better the next day so make a batch up ahead of time and make your frosting day of..

I love how you find so much variety when it comes to carrot cake recipes. These carrot cake cupcakes are loaded with flavor and texture, you would never know they are gluten and dairy free. So moist and easy to make, you guys are going to love these cupcakes. Carrot cake cupcakes: moist and easy to make, with brown sugar, pineapple, and warm cinnamon. Top them with cream cheese frosting for a truly classic treat!