Why is it so cute to put little baby carrots on desserts?
Would it be as cute if I made a baby celery stalk or a baby potato?
Maybe, but probably not.
There’s something about baby carrots that are just so dang cute. I’m hooked.
Ity-bity carrots are by far my decoration of choice come Easter time. And what better a dessert to put them on than Carrot Cake Cupcakes?! These Carrot Cake Cupcakes are so moist and stay moist for days! And they are so quick and simple to make. I absolutely adore them.
Happy Easter to all my fellow bakers!
Carrot Cake Cupcakes with Cream Cheese Frosting
(Makes two dozen cupcakes)
Carrot Cake Cupcakes:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups vegetable oil
4 large eggs, room temperature
3 cups finely grated carrots
1. Preheat oven to 350 degrees F, and line two cupcake tins with paper liners.
2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger, and whisk together. In a large bowl, whisk together the oil and sugar until combined.
3. Add the eggs one at a time, whisking to incorporated between each addition. Fold in the carrots, the add the dry ingredients to the wet, and using a wooden spoon, gently mix just until combined, and all dry ingredients are wet.
4. Spoon into lined muffin tins, until each cup is about 3/4 the way full. Bake for 16-20 minutes on the middle rack, until a toothpick entered into the center of the cakes comes out clean. Let cool in pans for a few minutes, then remove from tins and let cool completely on a baking rack before frosting.
Cream Cheese Frosting:
(Adapted from Smitten Kitchen)