Carrot Cupcakes Recipe
Ingredients
| All purpose flour | 1/2 Cup(16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Cup(16 tbs) | |
| Vegetable oil | 2/3 Cup(16 tbs) | |
| Eggs | 2 | |
| 1 cup grated raw carrots | ||
| Nuts | 1/2 Cup(16 tbs), chopped | |
Directions
1. Blend flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2. Combine sugar and oil in a bowl and beat thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Mix in carrots. Add dry ingredients gradually, beating until blended. Mix in nuts.
3. Spoon into muffin-pan wells, lined with paper baking cups.
4. Bake at 350°F 15 to 20 minutes.
2. Combine sugar and oil in a bowl and beat thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Mix in carrots. Add dry ingredients gradually, beating until blended. Mix in nuts.
3. Spoon into muffin-pan wells, lined with paper baking cups.
4. Bake at 350°F 15 to 20 minutes.
Chef
