These carrot cake cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots, with the perfect balance of spices. You won’t want another carrot cape cupcake after these.
⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇

CARROT CAKE CUPCAKE INGREDIENTS:
►1 1/3 cups allpurpose flour
►1 cup granulated sugar
►1 1/2 teaspoons baking soda
►1 teaspoon baking powder
►1 teaspoon ground cinnamon
►1/2 teaspoon ground nutmeg
►1/2 teaspoon ground allspice
►1/4 teaspoon ground cloves
►1/2 teaspoon fine sea salt
►2/3 cup vegetable oil or extra light olive oil
►3 large eggs, room temperature
►1/2 cup applesauce
►1 1/2 cups finely grated and peeled carrots (from 2 medium carrots)
►1 cup walnuts, finely chopped
►1/2 cup golden raisins, or regular raisins

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⏱TIMESTAMPS⏱
0:00 Intro
0:49 Preparing carrot cake batter
1:46 How to grade carrots
2:30 Adding carrots, pecans & raisins
3:02 Prepping muffin tins & dividing batter
3:33 How to bake carrot cupcakes
4:33 How to frost carrot cupcakes
7:43 Taste test

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