Jumbo Carrot Cupcakes Recipe
Indulge in our Jumbo Carrot Cupcakes, packed with fresh carrots and warm spices, topped with a creamy cream cheese frosting for a delightful treat.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cupcake Ingredients
Method
Instructions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a jumbo muffin tin with cupcake liners.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated carrots and walnuts (if using).
- 5
Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6
Bake
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool and Serve
Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
