Moist Carrot Cupcakes

My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 274 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 1 ½ cups all-purpose flour
• 2 tablespoons white sugar
• 1 ½ teaspoons ground cinnamon
• 1 ¼ teaspoons baking soda
• ½ cup shredded coconut
• ¼ teaspoon ground ginger
• ½ cup olive oil
• 2 cups shredded carrots
• 2 eggs, room temperature
• ⅓ cup brown sugar
• ½ cup drained crushed pineapple

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 3

Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.

Step 4

Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.