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These are the best cupcakes I ever had there good with icing and sprinkles you can taste the small shreds of carrot but that's the good part! You can even add sliced almonds if you want to!
View original recipe on cookpad.comLine two 12 cup muffin pans with paper liners Sift the flour Baking powder Baking soda Salt And cinnamon in a large bowl set aside blend sugar oil and eggs in a bowl with an electric mixer until fluffy Mix in the grated carrots until combined
Add the dry ingredients to the wet ingredients and blend thoroughly
Use an ice cream scoop to fill each paper muffin cup about halfway
Bake the cupcakes for 25 minutes until light brown on top remove them from oven and cool completely on a rack before frosting
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