Carrot Cake Cupcakes are the most delicious dessert for Easter. They are moist and so easy to make.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Servings: 22cupcakes
Author: Foodnetwork.com
Cost: $10
Ingredients
2cupssugar
1 1/3cupsvegetable oil
1teaspoonpure vanilla extract
3extra largeeggs
2cupsall-purpose flour
2teaspoonsground cinnamon
2teaspoonsbaking soda
1 1/2teaspoonskosher salt
3cupsgrated carrots, less than 1 pound
1cupraisins
1cupchopped walnuts
Instructions
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
Add the eggs, 1 at a time.
In another bowl, sift together the flour, cinnamon, baking soda, and salt.
With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
Mix until just combined.
Line muffin pans with paper liners.
Scoop the batter into 22 muffin cups until each is 3/4 full.
Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean.
Cool on a rack.
When the cupcakes are cool, frost them generously and serve.