Take 5 Carrot Cupcakes

Name: Take 5 Carrot Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 14
Cuisine: American
Ingredients: 1 teaspoon baking soda; 177 milliliters canola oil; 355 milliliters finely shredded carrots (from about 6 medium carrots); 2 teaspoons cinnamon; 2 larges eggs; 237 milliliters all-purpose flour; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoon pure vanilla extract

The recipe Take 5 Carrot Cupcakes is ready in roughly 1 hour and is definitely a tremendous dairy free and vegetarian option for lovers of American food. This recipe makes 14 servings with 210 calories, 2g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, sugar, carrots, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Preheat the oven to 350 and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Muffin Liners

Oven

In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.

Ingredients you will need

Baking Soda

Canola Oil

Cinnamon

Carrot

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Spatula

Whisk

Bowl

Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Toothpicks

Oven

Let cool slightly, then transfer the cupcakes to the freezer to chill.

Ingredients you will need

Cupcakes

Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

Ingredients you will need

Cream Cheese Frosting