Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

2 teaspoons vanilla extract
3 cups finely shredded carrots, from about 6 medium carrots
2 cup chopped pecans

Supplies
2 cupcake baking pans

2 cupcake baking pans
Cupcake liners

Cupcake liners
Medium bowl
Large bowl

Instructions

Click to mark complete

- Preheat the oven to 350°F. Line two cupcake pans with baking cups.
- In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
- In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.
- Add the oil in a thin stream and beat well. Beat in vanilla. Gradually add the dry ingredients to the egg mixture and mix well.
- Fold in the carrots and pecans. Divide the batter into prepared pan cavities.
- Bake for 22 to 24 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a cooling grid for 5 minutes. Remove from the pan and cool completely before decorating.

Notes

Do not use pre-shredded carrots.
Substitute your favorite nut like walnuts for pecans. Bakers choice!

Pair with cream cheese frosting.
This recipe pairs perfectly with the tangy flavor of cream cheese frosting. If you're looking for more adventurous frosting, add an extra flair to your frosting by using orange cream cheese frosting!

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