What a flavor combination -- hearty carrot cupcakes with a thick coat of rich Cream Cheese Icing. One of the most satisfying desserts around!
30 standard cupcakes
2 cups all-purpose flour
2 cups granulated (white) sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 large eggs
1 cup vegetable oil
4 cups (approximately 1 pound) carrots, freshly shredded*
2/3 cup nuts, chopped
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon batter into baking cups.
Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on wire cooling rack for 5 to 8 minutes. Remove cupcakes from pan; cool completely.
Do not use pre-shredded carrots.