Carrot Cake Cupcakes – Cooking Aboard with Jill

Ingredients

• 1 ¼ cups of flour
• 1 cup sugar (I used turbinado)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cups canola oil (I used grapeseed oil)
• 2 large eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 2 tablespoons milk
• 1 ½ cups grated carrots
• ½ cup chopped walnuts or pecans
• Whipped Cream Cheese Frosting
• Candied carrot toppers (optional)