It’s easy to make the best carrot cake cupcakes from scratch with this recipe. Real grated carrots make these treats moist and delicious, with the perfect amount of spice. We added chopped pecans for an extra nutty flavor, but you can skip the nuts if you'd prefer. Frosted cupcakes are the best, so don't forget to top them off with our fluffy homemade cream cheese icing. These moist carrot cake cupcakes make a great Easter dessert or bake a batch for an everyday treat.
Preheat the oven to 350°F. Line two cupcake pans with baking cups.
In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.
Add the oil in a thin stream and beat well. Beat in vanilla. Gradually add the dry ingredients to the egg mixture and mix well.
Fold in the carrots and pecans. Divide the batter into prepared pan cavities.
Bake for 22 to 24 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a cooling grid for 5 minutes. Remove from the pan and cool completely before decorating.