1 + 1/3 cups all-purpose flour.
1/2 teaspoon baking soda.
1/2 teaspoon baking powder.
1/2 teaspoon salt.
1 + 1/4 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/4 teaspoon ground ginger.
2/3 cup packed brown sugar.
1/3 cup white granulated sugar.
1/4 cup honey.
3/4 teaspoon vanilla bean paste (or vanilla extract).
1/2 cup canola or vegetable oil.
1 + 1/2 cups finely shredded carrots (about 3 medium-sized carrots).
Cream Cheese Frosting:
1/2 cup unsalted softened butter.
1 package (6 ounces) cream cheese.
1/2 teaspoon vanilla bean paste (or vanilla extract).
1/8 teaspoon salt.
1/4 teaspoon ground cinnamon.
3 cups powdered sugar.
3 large bowls.
Stand or hand mixer.
Ice cream scoop.
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit)
Grate the carrots in a bowl using the grater.
Put the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl; then whisk until combined.
In a large bowl, mix the brown sugar, white sugar, eggs, vanilla, honey, and oil with a stand or hand mixer.
Pour the dry ingredients into the wet ingredients and continue mixing.
Add the carrots and fold slowly with a spatula until combined.
Line a cupcake tin with cupcake cups.
Using an ice cream scoop, pour the batter into the cups, then put the cupcakes in the oven for 15-25 minutes or until it rises and the middle is cooked.
Cream the butter in a large bowl using a stand or hand mixer, then add cinnamon, vanilla, and salt. Mix again until combined.
Add the powdered sugar gradually and mix.
Take the cupcakes out of the oven and let them cool for 10 minutes.
Insert a piping tip into a piping bag and put the frosting inside.
Decorate the cupcakes with the frosting and enjoy!
Music by In Love With A Ghost.