Ingredient

• 1¾ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon sea salt
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ cup brown sugar
• ½ cup cane sugar
• ½ cup vegetable oil
• 2 large eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (6½ ounces)
• Cream cheese frosting, or vegan frosting, optional, for topping
• Crushed pecans or walnuts, optional, for topping

Direction

1. Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
3. In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
4. Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
5. Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
6. Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.