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Carrot Cupcakes

This image courtesy of Joseph DeLeo

24 Cupcakes

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert

Taste and Texturebuttery, sweet

Type of Dishcake

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 3 large eggs
  • 1½ cups sugar
  • 1¼ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2½ cups grated carrots (6 to 8 medium carrots)

Instructions

  1. Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

  2. Beat together the eggs and sugar. Add the oil and vanilla and beat to combine. Stir in the carrots. Add the flour mixture and stir to combine.

  3. Fill each baking paper two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.

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