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CARROT CAKE CUPCAKES

Prep

25 Mins

Cook

20 Mins

Total

 
45 Mins

CARROT CAKE CUPCAKES

These soft and fluffy lasagna roll ups have a crunchy sweet sugar .Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots (about 3 medium carrots)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

 
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners and set aside.
  2. In a large bowl, beat the sugars, eggs, oil, and vanilla with a hand mixer or even just by hand with a whisk.

  3. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, stirring until everything is combined.
  4. Divide evenly between the 12 cupcake liners, filling each about 3/4 full.
  5. Bake for 18-22 minutes, just until the tops of the cupcakes
  6. Beat softened cream cheese and butter in a medium bowl until light and creamy.
  7. Add the powdered sugar and vanilla, mixing again

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