Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cups vegetable oil
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F and prepare a muffin pan by lining it with cupcake liners.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Pour in the vegetable oil and mix well. Then, add the eggs one at a time, fully incorporating each before adding the next, and scraping down the bowl as needed.
- Blend in the vanilla extract and milk until the mixture is smooth.
- Fold in the grated carrots and, if desired, the chopped walnuts or pecans until evenly distributed throughout the batter.
- Divide the batter among the cupcake liners, filling each about 2/3 to 3/4 full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.
