Carrot Cupcakes with Cream Cheese Frosting
Guaranteed to be moist and delicious, this Carrot Cake Cupcake recipe is a sure winner!
- 4 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
Combine dry ingredients - flour, cinnamon, baking soda, baking powder and salt in a large bowl. Beat the eggs, sugar and oil in a separate bowl.
Add dry ingredients to wet egg mixture.
Stir in carrots and mix well.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing form pans to wire racks.
Frost with my favorite Cream Cheese Frosting
- it is OH so yummy!
Top with adorable hand-made fondant carrots, walnuts (if that's your thing) or cake crumbs from one of the carrot cupcakes.