Carrot Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 1 lb raw carrot
- 1⁄2 cup powdered milk
- 1 teaspoon vanilla
- 6 eggs
- 1 cup sugar
- 1 tablespoon cinnamon
- 1⁄2 cup vegetable oil
- 2 cups flour
- 1 1⁄2 teaspoons baking soda
directions
- Preheat oven to 325 degree.
- Juice carrots.
- Stir powdered milk into carrot juice.
- Add carrot pulp and vanilla to juice.
- Beat eggs until frothy.
- Add sugar and cinnamon to eggs.
- Add carrot mixture and oil to eggs.
- Sift together flour and baking soda.
- Add flour to liquids and mix thoroughly.
- Pour into prepared cupcake tins and bake for 25 minutes.
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RECIPE SUBMITTED BY
Chris in Cocoa
Cocoa, 0
I've always loved cooking but it became a real passion when I discoverd that my children had a sensitivity to the artificial additives in packaged foods.