Preheat the oven to 350°F. Place parchment muffin liners in 12 cups of a cupcake pan.
In a large mixing bowl, combine all the ingredients except for the shredded carrots. It doesn't matter what order you add them in, just mix them all together!
Stir until everything is combined and the batter is smooth. Add the shredded carrots and stir until combined.
Pour the batter into each muffin liner, filling each cup about 3/4 full. You should get 12 cupcakes.
Bake for 35-40 minutes. The cupcakes should bounce back when gently pressed. Let them cool in the pan for 8 minutes.
Remove the cupcakes from the pan and let them cool completely on a wire rack before frosting!