Carrot cupcakes

Ingredients :

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 4 cups (approx. 1 lb) carrots (freshly shredded)
  • 2/3 cup nuts (chopped)

Method :

1.

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

2.

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

3.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

4.

Do not use pre-shredded carrots.

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