Temperature: 425 ° F
Ingredients
- 2 cups sugar
- 1 1/2 cups oil
- 3 cups cake flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs (extra large)
- 2 cups shredded carrots
Instructions
I like to use shredded rather than grated carrots in this recipe. Shredded carrots retain their color and taste more than grated, and give these cupcakes their distinctive flavor and texture.
Preheat oven to 425 degrees. Prepare your La Forme muffin pan by lightly brushing on a layer of melted butter. Let firm in refrigerator while preparing recipe. Or, line pan with paper liners.
In a large bowl, mix all the ingredients until thoroughly blended (an electric mixer is not necessary for this recipe).
Spoon batter into papers until 1/2 full.
Bake at 400 degrees for 30-45 minutes or until toothpick inserted in the center comes out clean and dry. Remove from oven and allow cupcakes to cool completely before icing with Cream Cheese Icing.
Variation:
Add 1 cup dark raisins, 1 cup light raisins, and 1 cup coarse chopped walnuts to the batter.
Yield: 24 cupcakes
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