- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons canola oil
- 4 large eggs
- 4 large carrots, grated
- 1 cup unsalted butter, softened
- 2 (8 ounce) packages cream cheese, softened
- 1 tablespoon vanilla extract
- 2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups with butter or line with paper liners.
- Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
- Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
- Stir carrots into mixture until well combined.
- Fill the prepared muffin cups about 2/3 full with carrot mixture.
- Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
- Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
- Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.