These carrot cake cupcakes are so easy to make because all you need is one bowl and a spatula. You can whip these carrot cake cupcakes in no time!
In a large bowl, combine the carrots and oil. Stir till combined. Add the eggs and mix until eggs are completely combined. Add the vanilla essence and sugars. Mix until combined. Then add all your spices and mix. Finally, add the flour and mix until the flour is incorporated. Do not over mix!
Spoon the batter into your prepared cupcake pan (with liners), about 2/3 full. Bake in an already preheated oven (350F) for 18-20 minutes or until cupcakes are cooked. Cool completely prior to frosting.
I used leftover Dulce de Leche buttercream which can be found here. You can also use my Cream Cheese Buttercream as well! Feel free to experiment!
The Dulce de Leche buttercream makes enough to frost an entire 3 layer 6-inch cake so I suggest halving the recipe or you can make the entire amount and freeze the leftovers for next time. Frozen buttercream can last for up to 6 months!