I bake to sweeten life

Carrot Cake Cupcakes

Carrot Cake Cupcakes



  • ⅔ cup  canola oil

  • 3 eggs, large

  • ¾ cup plus 2 tablespoons sugar, granulated

  • 1 teaspoon vanilla extract

  • 1 ⅓ cups flour

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon nutmeg

  • ¼ teaspoon cloves
  • ¼ teaspoon salt

  • 1 ½ cups grated carrots

  • ⅓ cup walnuts, finely chopped

  • ½ cup chopped pineapple (I used frozen)

Carrot Cake


Carrot cake cucakes 2



  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.

  2. Put oil, eggs, sugar, and vanilla in a large bowl and beat together until combined and smooth

  3. Stir in flour, baking soda, spices, and salt then mix together. Stir in the carrots, walnuts, and pineapple.

  4. Spoon batter into liners. Bake for 25 minutes, until well risen and firm to the touch.

  5. Transfer to wire rack and let cool.

Makes 12


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