Carrot Cake Cupcakes

Why you'll love it

These are the perfect spring dessert! They're moist, perfectly spiced and have a dollop of cream cheese frosting in each bite.

What you need:

all-purpose flour sugar light brown sugar baking soda & powder ground cinnamon ground nutmeg avocado oil eggs applesauce milk vanilla extract shredded carrots

Wet Ingredients

First, in a medium bowl add oil, eggs, applesauce, milk, and vanilla. Use a hand mixer to mix to combine.


Dry Ingredients

Next, in a large mixing bowl add flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg and stir. Set aside.



Slowly add the wet mixture to the dry mixture and stir until combined using a spatula until combined. Lastly, stir in the shredded carrot.


Bake & Frost

Next, scoop the batter into muffin tins and bake at 350ºF for 20-25 min. Allow the cupcakes to cool completely before icing them. Enjoy!


Be sure to tag us on social @TheCheeseKnees_  if you make this recipe!