Carrot Cake Cupcakes

Carrot Cake Cupcakes
Carrot Cake Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 2

    cups sugar

  • 1 1/3

    cups vegetable oil

  • 1

    tsp pure vanilla extract

  • 3

    extra large eggs

  • 2

    cups all purpose flour

  • 2

    tsp ground cinnamon

  • 2

    tsp baking soda

  • 1 1/2

    tsp kosher salt (regular salt it okay to use)

  • 3

    cups grated carrots (less than 1 lb of carrots)

  • 1

    cups raisins (optional)

  • 1

    cup chopped walnuts (optional)

  • Cream cheese frosting

Directions

Preheat oven to 350 Beat sugar, oil and vanilla in mixer with paddle attachment. Add eggs 1 at a time. In separate bowl sift together flour, cinnamon, baking soda and salt. With mixer on low speed add 1/2 of the dry ingredients to the wet ingredients. Add grated carrots, raisins and walnuts to the remaining flour mixture. Mix well. Add to the batter. Mix until combined. Line muffin pans with paper liners. Scoop batter into muffin cups. Approx 3/4 full or little less. Raise heat to 400 and bake cupcakes for 10 minutes. Reduce heat to 350 and cook for an additional 35 minutes. Check cupcakes after 15 minutes of cooking at 350. Cupcakes are done when toothpick comes out clean. Cool completely before frosting. To make into cake: Grease and flour 3 (9 inch) pans. Cook on 350 for approx 40 minutes.

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