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Carrot Cupcake

Carrot Cupcake recipe that you will love!
Print Recipe
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups white whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1 1/2 cups grated carrots

Method
 

  1. Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.
  2. Divide batter among prepared liners. Bake 18-22 minutes, or until a toothpick inserted into center comes out clean. Transfer to wire rack and cool completely. Makes 18 cupcakes.
  3. We didn't have enough cream cheese for frosting, so I made a simple sugar glaze:
    1 box confectioner's sugar
    1 tablespoon of vanilla
    3-4 tablespoons milk
    1/3 cup butter
  4. Beaten together until creamy with an electric mixer (ours looks so runny b/c we didn't have enough confectioner's sugar either - still yummy though!)