Recipe: Carrot Cupcakes

Makes 24 cupcakes

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 4 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups vegetable oil
• 1 pound carrots, peeled and grated
• 1 1/2 cups walnuts, toasted (optional)

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PREPARATION

Adjust oven racks on the upper-middle and lower-middle racks and heat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

Whisk the flour, cinnamon, baking powder, baking soda, nutmeg, and cloves together in a medium bowl.

In a large bowl, whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk, slowly drizzling in the oil, until thoroughly combined and emulsified. Whisk in the flour mixture until just incorporated. Stir in the carrots. (If using walnuts, stir them into the batter with the carrots.)

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Use a greased 1/4 cup measure to portion the batter into each cup.

Bake the cupcakes until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, switching and rotating the tins halfway through baking. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Spread the cream cheese frosting over the cakes to serve.

ENJOY!