Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons McCormick ground cinnamon
• 0.5 teaspoons McCormick ground nutmeg
• 0.5 teaspoons salt
• 1.25 cups vegetable oil
• 4 large eggs , lightly beaten
• 1 tablespoon McCormick pure vanilla extract
• 3 cups finely grated carrots

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
2. 2 To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.
3. 3 Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.
6. 6 To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.
7. 7 Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
8. 8 Frost cooled cupcakes with frosting.

Nutrition per serving