📖 Instructions

1. Preheat your oven to 350°F (175°C). Prepare a mini-muffin tin with cupcake liners.
2. In a large bowl, whisk together the grated carrots, vegetable oil, granulated sugar, and brown sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Fill each mini cupcake liner about 2/3 full with batter.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. My oven is very old, so I use around 15 minutes, but be sure to check around minute 12.
8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes are cooling, prepare the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
10. Gradually add the powdered sugar, mixing on low speed until combined. Then, increase the speed to medium-high and beat until light and fluffy.
11. Stir in the vanilla extract.
12. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a knife. You can use any tip, but I find it looks better with a star tip.
13. Garnish with chopped walnuts or candied carrots, if desired. I love how the candied carrots look!
14. Serve and enjoy these delightful Carrot Cake Cream Cheese Mini-Cupcake Gems!