Carrot Cake Cupcakes

by Edda

These easy carrot cake cupcakes are always a hit with my family and friends. Very easy to make and they taste really good. I love them with a cream cheese frosting.

2 cups all-purpose(plain) flour
2 cups sugar
3 cups finely carrots (grated or shredded)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
4 eggs

Preheat oven to 350F (180C).

Line cupcake pans with paper liners.

Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at low speed for 30 seconds, until combined, and then continue at high speed for 3 minutes.

Spoon mixture into cupcake trays.

Bake for 20 to 25 minutes or until a skewer inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.

Due to the oil content, these carrot cake cupcakes remain very moist and can be kept for a few days.


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