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5
from 1 vote
Carrot Cupcakes
Moist and flavorful Carrot Cupcake Recipe
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
11
Author:
Madhavi
Ingredients
1 cup all purpose flour
½ cup sugar
¼ cup light brown sugar
2 large eggs, beaten
⅔ cup oil
any neutral oil works
1 ½ cups finely shredded carrots (heaped)
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Instructions
Pre heat the oven to 350 F or 175 C. Grease the muffin tin or use cup cake liners.
Wash and peel the carrot and grate them. Measure heaping 1 ½ cups of grated carrot and set a side.
In a large bowl add the flour, both the sugars, cinnamon, baking soda, baking powder and salt. Mix until well combined.
Add the oil and mix it well.
Now add in the beaten egg and mix well,
do not over beat
.
Gently fold in the carrot and mix just until incorporated.
Scoop the batter to each muffin tin filling them little less than ¾ full.
Bake for 21-23 minutes, until a tooth pick inserted comes out clean. Cool completely before enjoying.
Notes
You can also add nuts of choice.