Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple, drained
1/3 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
4 oz cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, beat eggs, sugars, oil, and vanilla. Stir in grated carrots and pineapple.
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Gradually add dry ingredients to wet, mixing just until combined. Fold in nuts if using.
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Divide batter evenly into liners and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
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For frosting, beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until fluffy.
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Frost cooled cupcakes and decorate as desired.