Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup sour cream (room temperature )
  • 2 eggs (room temperature )
  • 3/4 cups vegetable oil
  • 1 1/2 cups shredded carrots (about 3 large carrots or 4 small carrots.)
  • 2 tsp vanilla extract
  • 1/2 cup walnuts (optional)
  • cream cheese frosting

Instruction

  • Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners. 
  • In a large bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Set it aside. 
  • Add the brown sugar, granulated sugar, eggs, carrots, oil, vanilla extract, and sour cream to a large bowl and mix well. 
  • Add the flour mixture to the egg mixture and mix until well combined but don't overmix. 
  • Divide the batter evenly into your prepared muffin tin and bake for 22 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs. The cupcakes won't rise much. 
  • Allow the cupcakes to cool completely before frosting. Garnish with chopped walnuts, if desired, and enjoy!