Carrot Cake Cupcakes - Foodie Night June 2019
Recipe by: Carmen Seeber
These fabulous Carrot Cake Cupcakes were so moist and delicious...they were definitely enjoyed by all!
Ingredients:
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2 Cups Sugar
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1 1/3 Cup Vegetable Oil
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1 tsp Vanilla
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3 Extra Large Eggs
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2 Cups AP Flour
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3 tsp Ground Cinnamon
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2 tsp Baking Soda
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1 ½ tsp Salt
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3 Cups Grated Carrots
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1 Cup Raisins
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1 Cup Chopped Walnuts (optional)
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Small Can of Crushed Pineapple Liquid Included
Instructions:
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Preheat Oven to 400 Degrees
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Beat Oil, Sugar and Vanilla until light and fluffy.
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Add Eggs one at a time.
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Sift Together Flour, Cinnamon, Baking Soda and Salt.
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Add ½ of the dry Ingredients to Wet Ingredients.
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Add Carrots, Raisins and Walnuts to the remaining Flour and mix well and Add to the Batter.
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Mix until just combined.
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Line Muffin Pan and scoop batter into 22 muffin cups ¾ full.
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Bake at 400 Degrees for 10 Minutes, Reduce Oven Temp to 350 Degrees and bake for another 10 Minutes or until a toothpick comes out clean.
When Cooled top with your favorite Cream Cheese Frosting.