Carrot Cake Cupcakes



Preheat oven to 350 degrees. Line cupcake tins with cupcake papers (Makes 24 cupcakes)


2 cups flour

1 tsp cinnamon

1/8 tsp ground cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup finely shredded carrots

3 eggs

1 cup sugar

1 cup brown sugar

2/3 cup veggie oil

2 tsp vanilla

In a medium bowl place flour, cinnamon,cloves, ginger, nutmeg, salt, baking powder and baking soda. Whisk together until combined. Stir in carrots and set aside.

In bowl of mixer , mix together eggs, sugar, brown sugar and vanilla until combined and sort of frothy. Slowly add your dry ingredients stirring until combined.

Fill your cupcake papers with 1/4 cup batter and bake at 350 degrees for 24-28 minutes or until toothpick inserted in the center comes out clean. Remove tins from oven and place on cooling racks for 10 minutes. Remove cupcakes from tins and let cool completely.


12-ounces cream cheese

3/4 cup butter, softened

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer place cream cheese and butter, beat on medium speed until combined and fluffy. Add vanilla and mix until combined. Slowly add powdered sugar and beat until desired frosting consistency.

Frost cooled cupcakes and ENJOY!! 🙂


2 thoughts on “Carrot Cake Cupcakes

    • I myself have never made them gluten free. This is my Grams recipe so back then there was no such thing as gluten free, but I do remember reading something that is you substitute for gluten free flour to lessen the amount of GF flour by 2 Tbsp per cup. I hope that helps. I believe everything else in the recipe is GF but like I said I am no expert.

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