Carrot Cupcakes

By Realtychick

Ingredients

• 4 eggs, lightly beaten
• 2-1/4 cups white sugar
• 2/3 cup brown sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 cups shredded carrots
• 1 cup crushed pineapple
• 3 cups all-purpose flour
• 2-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups chopped walnuts
• Serve with white chocolate-orange cream cheese frosting.

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees Lightly grease 24 muffin cups.

Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple.
In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.

Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.