Ingredients

The following ingredients have 4 Servings
  • 2 cups milk
  • 2 teaspoons white vinegar (or lemon juice)
  • 1 1/2 cups granulated sugar
  • 2 2/3 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2/3 cup canola oil (or vegetable oil/melted butter)
  • 4 teaspoons vanilla extract
  • 3 cups grated carrot
  • 8 oz cream cheese (softened)
  • 1/2 cup salted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 lb powdered sugar

Instruction

  • Preheat oven to 350 degrees. Line 24 muffin tins with paper liners and set them aside.
  • Measure out milk and vinegar*. Stir and set aside.
  • In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrots and stir again.
  • Divide batter evenly between muffin tins. Bake 15-20 minutes or until set. Cool completely before frosting.
  • To make frosting, mix cream cheese and butter together until well combined. {I use a hand mixer for this.} Stir in vanilla and powdered sugar until just combined and smooth. If you over mix the frosting, it won't hold it's shape as well and will slowly drip off the cupcakes.
  • Spread about 3 tablespoons of frosting onto each cupcake and decorate as desired.