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Take 5 Carrot Cupcakes

View full recipe at: Food & Wine
Recipe Details
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Details

Cook time:

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10 Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tsps cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups finely shredded carrots (from about 6 medium carrots)
  • Cream Cheese Frosting

Preparation

Read recipe preparation at Food & Wine  

“These cupcakes were really easy to make. They were SUPER moist. I baked for 32 minutes. Also, I think the recipe would technically make 13 cakes, because they were all a bit oversized. Very yummy!”
Lauren Hinsman   •  31 Oct   •  Report
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