Welcome fall and all things pumpkin, carrot and spice! These delicious ginger carrot cupcakes with cream cheese frosting is the perfect way to celebrate fall.

The Best Ginger Carrot Cupcakes with Cream Cheese Frosting

I may be biased but these carrot cupcakes have just the right amount of sweetness and spice that comes with the addition of ginger. You can use fresh ginger if you have it or a regular ginger spice would work as well.

Ginger Carrot Cupcakes

with Cream Cheese Frosting

Ingredients

4 eggs

2 cups flour

1 cup sugar

2 tsp baking powder

½ tsp baking soda

1 teaspoon salt

4 cup finely shredded carrots

2 tsp grated fresh ginger

2/3 cup coconut oil

¼ cup orange juice

Directions

Preheat oven to 350. Place muffin liners in 12 cups and set aside.

Combine all ingredients in a large bowl. Mix for about 50 strokes.

Pour in prepared pan.

Bake for 20-25 minutes.

Cool completely.

Top with cream cheese frosting.

So delicious. They look so pretty with a pumpkin candy corn as a cupcake topper too. These would be great for back to school parties and bake sales. My daughter even likes these and she usually doesn’t eat anything that is not dripping in chocolate!!