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Total Time
35mins
Prep 20 mins
Cook 15 mins

I like eating carrot cake, and it's so much better when there's frosting in every bite.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
  4. Fold the wet mixture into the dry ingredients until just incorporated.
  5. Add the carrots to the batter and mix until fully incorporated.
  6. Add the chopped walnuts to the batter.
  7. Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
  8. Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
  9. Frost the cupcakes and enjoy!