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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
2 cup(s) all-purpose flour |
2 cup(s) sugar |
3 cup(s) carrots finely shredded |
1 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1 teaspoon(s) ground cinnamon |
1 cup(s) vegetable oil |
4 eggs |
Directions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
2. Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
3. Pour batter into cupcake liners until they are 1/2 to 2/3 full.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes in pans then move to wire rack to cool completely.
6. These Carrot Cake Cupcakes are especially good with a cream cheese frosting, but my kids prefer them with no frosting at all.
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