Carrot Cupcakes

lalala...
Gold Post Medal for All Time! 899 Posts

Source: Based on a Wilton recipe

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 4 eggs
• 1 cup vegetable oil
• 4 cups (1 lb) carrots, freshly grated
• 2/3 cup walnuts, chopped

Steps:

1. Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
2. In large bowl, beat eggs with electric mixer until foamy.

 

 
3. Add oil in a thin stream and beat well.

 
4. In medium bowl, combine flour, sugar, cinnamon, and baking soda, mix well. Add flour mixture to egg mixture, mix well.

 

 
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5. Wash, peel, and grate carrots.

 

 
6. Fold in carrots and nuts. Spoon into baking cups.

 

 
7. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan or on cooling rack for 5-8 minutes. Remove cupcakes from pan, allowing to cool completely.
   
   Click here for the Pineapple Cream Cheese Frosting recipe that I used.

 

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