Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Ingredients: 2 cups sugar; 1 1/3 cups vegetable oil; 1 teaspoon pure vanilla extract; 3 extra-large eggs; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 3 cups grated carrots

12 ingredients

7 steps

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots

Directions

1

Preheat the oven to 400 degrees.
2

Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time.
3

In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined.
4

Line muffin tins with paper liners.
5

Scoop the batter into 24 muffin cups until each is 3/4 full.
6

Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean.
7

Set aside to cool.