Carrot Cupcakes

Recipe from

Oxmoor House


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


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

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

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;

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