Carrot Cupcakes
Ingredients
- Flour - 250 g
- Carrots - 400 g rated
- Baking Soda - 2 tsp.
- Salt - pinch
- Cinnamon - 2 tsp.
- White sugar - 75 g
- Brown sugar - 75 g
- Walnuts - 120 g
- Powdered Sugar - to taste
- Sunflower Oil - 1 1/4 cup (100ml)
Instructions
- In a medium bowl, whisk flour, baking soda, salt and cinnamon until well blended. In a separate bowl, whisk oil, sugar and vanilla. Whisk in eggs one at a time. Add dry ingredients gradually, stirring gently until batter is smooth. Stir in carrots and nuts.
- Pour mixture into Cupcake Liners or buttered and floured cupcake baking pan Bake in 350° preheated oven for 20 minutes.
- Cool and sprinkle with powdered sugar or frost with cream cheese frosting.
