Carrot Cupcakes

By SewingDragonfly

Wilton

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) freshly shredded carrots*
• 2/3 cups chopped nuts

Details

Servings 30

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin pans with baking cups.

In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. 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.

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.


*Do not use pre-shredded carrots