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Carrot Cupcakes

Make Carrot Cupcakes at home with Sugar, Vegetable Oil, All Purpose Flour, Ground Cinnamon, and Baking Soda. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 2 cup
• 2 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 3 cup
• 1 pkg
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   In a mixing bowl, beat eggs, sugar, and oil.

2. 2

   Combine the flour, cinnamon, baking soda, baking powder, allspice, and salt; gradually add to egg mixture.

3. 3

   Stir in carrots.

4. 4

   Fill greased or paper-lined muffin cups two-thirds full.

5. 5

   Bake at 325F for 20-25 minutes or until a toothpick comes out clean.

6. 6

   Cool for 5 minutes before removing from pans to wire racks.

7. 7

   For frosting, in a mixing bowl, beat cream cheese and butter until combined.

8. 8

   Gradually beat in confectioners' sugar.

9. 9

   Stir in coconut, pecans, and raisins.

10. 10

    Frost the cupcakes.

11. 11

    Store in the refrigerator.