• 2 c all-purpose flour
  • 1 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 4 large eggs
  • 1 c canola oil
  • 1/2 c maple syrup
  • 3 c grated carrots (about 6 medium)


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 c butter, softened
  • 1/4 c maple syrup
  • 1 tsp vanilla extract
  • Walnuts, optional – Maple Cayenne Walnuts can add a nice flavor to it!


  1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. In another bowl, beat eggs, oil, and maple syrup. Stir into dry ingredients just until moistened. Then fold in the carrots.
  2. Fill an 18″ greased or paper-lined muffin tin two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. For the frosting: combine the cream cheese, butter, maple syrup, and vanilla in a bowl; beat until smooth. Frost the cupcakes once they’re cooled. Add toppings such as the Maple Cayenne Walnuts if desired. Store in the refrigerator an hour before serving.