Loaded carrot cake cupcakes with a moist, flavorful cake and rich cream cheese frosting. Topped with walnuts and shredded coconut for added texture.

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 cups shredded carrots

1/2 cup walnuts, chopped

1/4 cup shredded coconut (optional)

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Stir in the shredded carrots, walnuts, and shredded coconut (if you're using it).
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, beating until the mixture is smooth and well-combined.
Stir in the vanilla extract.
Frost the cooled cupcakes with the cream cheese frosting and top with additional chopped walnuts and shredded coconut if desired.

For a gluten-free version, use a gluten-free all-purpose flour blend.

For a vegan option, replace the eggs with a flaxseed egg substitute and use plant-based cream cheese and butter for the frosting.

Add a pinch of ground cloves or ginger for a spicy twist.

The cupcakes can be stored at room temperature for up to 3 days or refrigerated for up to a week.

These cupcakes freeze well without frosting for up to 3 months.