Carrot Cupcakes

2 cups all purpose flour

2 cups sugar

3 cups finely shredded carrots (use the food processor for this – so much faster!)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon vanilla

1 teaspoon ground cinnamon

1 cup vegetable oil

4 large eggs

Preheat oven to 350 degrees.  Line cupcake pans with paper liners or grease.

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.

Pour batter into cupcake liners until they are 1/2 to full – they rise a lot.

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

Cool 10 minutes in pans then move to wire rack to cool completely. (This recipe makes 24-ish cupcakes.) Cover with cream cheese icing and ENJOY!

One response to “Carrot Cupcakes

  1. Yum!!! I love carrot cupcakes. When I make mine I also add about 1/8 tsp. of ginger, cloves and nutmeg each. Gives it a great touch.

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