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Carrot Cupcakes
Ingredients:
3 c. grated carrots
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. cinnamon
4 eggs, well beaten
1 1/4 c. vegetable oil
1 tsp. vanilla
Cream cheese frosting
3 c. grated carrots
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. cinnamon
4 eggs, well beaten
1 1/4 c. vegetable oil
1 tsp. vanilla
Cream cheese frosting
Directions:
Combine fitst 7 ingredients; stir in eggs, oil, and vanilla, mixing well. Spoon batter into paper lined muffin pans, filling each cup half full. Bake at 350 for 20 minutes. Remove from pans, and let cool on wire racks. Frost with cream cheese frosting.
Combine fitst 7 ingredients; stir in eggs, oil, and vanilla, mixing well. Spoon batter into paper lined muffin pans, filling each cup half full. Bake at 350 for 20 minutes. Remove from pans, and let cool on wire racks. Frost with cream cheese frosting.
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