Description
Miso and carrot create a lovely flavor that’ll remind you of mini carrot cakes.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon white miso paste
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups canola oil
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 2 tablespoons milk
- 1 ½ cups grated carrots
For the frosting:
- 8 oz cream cheese
- ½ cup butter, softened
- 2 tsp vanilla extract
- 4 cups confectioners’ sugar
- ¼ tsp ground cardamom (optional)
Instructions
- Preheat oven to 350 degrees and line a 12-count muffin pan with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, miso, cinnamon, and nutmeg.
- Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and stir until combined.
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool completely before decorating with cream cheese frosting.
For the frosting:
- Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.
- Gradually beat in confectioners’ sugar until smooth.
- Add ground cardamom if desired.