Carrot Cupcakes
What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!
Ingredients
- 2 cups plain flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 4 eggs
- 1 cup vegetable oil
- 4 cups carrots freshly shredded
- 2/3 cup nuts chopped
Directions
- Preheat oven to 180°C. Line standard muffin pan 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.
- Once completely cooled make the cream creese frosting, that is listed in the icing section for the perfect finish to the cupcakes.
Comments (0)