Carrot Cake Cupcakes Are the Perfect Spring Snack!




Carrot Cake Cupcakes 


2 Cups All-Purpose Flour

3 Teaspoons Cinnamon

2 Teaspoon Baking Soda

1 Teaspoon Salt

4 Large Eggs

1 1/2 Cup Canola Oil

2 Cups Sugar

2 Teaspoon Pure
Vanilla Extract

3 Cups Finely Shredded
Carrots (12 Medium Carrots)

Cream Cheese Frosting


Preheat the oven to 350°F and line muffin cups with paper liners. Spray with non-stick cooking spray. Whisk the flour, cinnamon, baking soda and salt in a medium bowl and set aside. In a large bowl, combine the eggs with the canola oil and beat using an electronic mixer. Gradually add in the sugar and mix until thick. Add the vanilla and fold in the flour mixture. Then mix in the shredded carrots until thoroughly combined. Spoon batter into muffin cups and bake for 25 to 30 minutes until thoroughly baked. Frost with cream cheese frosting when the cupcakes are cool. Refrigerate before serving.