I don’t brag much about my skills in the kitchen, but one thing I do totally rock at is carrot cake. So I thought I’d share with you my favorite recipe for carrot cake cupcakes
Ingredients
2 cups all-purpose flour
2 cups sugar
3 cups finely shredded carrots
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
4 large eggs
Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all dry ingredients in a large mixing bowl, then stir in wet ingredients. Mix at low speed for 30 seconds, then mix at high speed for 3 minutes.
Pour batter into cupcake liners approximately 1/2 to 2/3 of the way full. Bake for 20-25 minutes.
I topped mine with cream cheese frosting, purple sugar sprinkles and Halloween candy-pumpkins for fun!
