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Carrot Cupcakes

Yield about 3 dozen


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/3 cups vegetable oil
  • 4 eggs, well beaten
  • 2 cups sugar
  • 3 cups grated carrots
  • Cream Cheese Frosting

How to Make It

  1. Combine flour, soda, salt, and spices in a small mixing bowl.

  2. Combine oil, eggs, and sugar; beat well. Add flour mixture; beat well. Stir in carrots.

  3. Spoon batter into paper-lined muffin pans, filling only two-thirds full. Bake at 350° for 25 minutes or until cupcakes test done. Cool in pan 10 minutes;

  4. remove to wire racks to cool completely. Split each cupcake vertically through the center, leaving paper intact. Spoon 1 tablespoon frosting into each cupcake.

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