Aunt Linda’s Carrot Cake Cupcakes

½ teaspoon fine salt

Balances the sweetness and enhances every flavor in the batter.

Wet Ingredients

2 large eggs (room temperature)

Bind the batter together and create structure and richness.

½ cup neutral oil (vegetable or canola)

Keeps the cupcakes incredibly moist and tender, even after cooling.

¼ cup milk or water

Adds just enough liquid to create the perfect batter consistency.

1 teaspoon vanilla extract

Deepens the flavor with a sweet aromatic note.

Star Ingredient

1½ cups finely grated carrots (about 3 medium)

Carrots provide natural sweetness, moisture, and signature carrot cake flavor, while also creating those beautiful orange flecks in every bite.

For the Pan

Nonstick spray or a little oil

Prevents sticking so the cupcakes release easily from the muffin tin.

 Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup metal muffin tin with nonstick spray or oil.

(These cupcakes are traditionally baked without liners for that classic homemade look.)

2. Prepare the Carrots

Wash, peel, and finely grate the carrots until you have about 1½ cups.

The finer the grate, the softer and more tender the cupcakes will be.

3. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour

Granulated sugar

Brown sugar

Baking powder

Baking soda

Cinnamon

Nutmeg

Salt

Whisk until everything is evenly combined with no flour streaks.

4. Combine the Wet Ingredients

In a larger bowl, whisk the eggs until lightly beaten.

Add:

Oil

Milk or water

Vanilla extract

Whisk until the mixture becomes smooth and slightly creamy.

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