Ingredients
Cupcakes:
1¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground ginger
¼ teaspoon kosher salt
2 cups grated peeled carrots (1 large or 2 medium carrots)
¾ cups canola oil
3 eggs
¾ cup granulated sugar
¼ cup firmly packed brown sugar
½ teaspoon vanilla extract
½ cup chopped walnuts (optional)
½ cup raisins (optional)
Cream Cheese Frosting:
1 package (8 oz) cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup confectioners’ sugar
1 teaspoon fresh lemon juice
¼ teaspoon vanilla extract
From Your Pantry
Equipment
mixing bowls
whisk
Brava muffin pan
paper muffin cups
rubber spatula
wire cooling rack
Tags
Sweets
Vegetarian
Kid Friendly
Brava Accessory
Desserts
Muffin Tin
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
Keywords
Sweets
Vegetarian
Kid Friendly
Brava Accessory
Desserts
Muffin Tin
1
Prep flour & carrot mixtures
- In medium bowl, stir together flour, cinnamon, baking powder, baking soda, ginger and salt.
- In another medium bowl, whisk together carrots, canola oil, eggs, granulated sugar, brown sugar and vanilla extract.
2
Finish cupcake batter
- Add carrot mixture to flour mixture and stir until no large lumps remain.
- If using, add walnuts and raisins and stir to combine.
- Line Brava muffin pan with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.
3
Bake cupcakes
- Select “Bake” on your oven touchscreen. Set temperature to 350°F and timer for 20 minutes. Press green button to begin preheating.
- When oven is preheated, slide muffin pan into top oven shelf. Press green button again to begin baking.
- Bake until tops of cupcakes are golden brown and a toothpick inserted into center comes out clean, 17–20 minutes.
- When your food is done, transfer pan to wire rack and let cool completely.
- While cupcakes cool, prepare frosting.
4
Make cream cheese frosting & frost cupcakes
- In medium bowl, stir together cream cheese, butter, confectioners’ sugar, lemon juice and vanilla extract until smooth.
- Spread frosting on cooled cupcakes.