Mr. McGregor's Carrot Cupcakes
The extra mixing it takes to make this from-scratch recipe is worth every bite.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 ½ tsp ground cinnamon
- 1 cup granulated cane sugar
- 1 cup lightly packed brown sugar
- 1 ¼ cup canola oil
- 1 tsp vanilla extract
- 4 eggs, room temperature
- 3 cups grated, peeled carrots
- 1 cup coarsely chopped pecans
- ½ cup raisins
Instructions
- Measure all the dry ingredients into a medium sized bowl and whisk together well.
- Crack the eggs into a separate bowl. When they are room temperature, whisk well, and add the raisins. Let set for 15 minutes to half an hour.
- Mix the sugars, vanilla and oil together in a separate bowl. Whisk well.
- Add the eggs and raisins to the sugar and oil mixture. Pour over the dry ingredients. Mix gently with a spatula until blended.
- Add the carrots and pecans.
- Place batter into the 4 cup dispensing pitcher. Line muffin tins with cupcake liners. Fill liners 2/3 full.
- Bake at 350° for 20 to 25 minutes. Place on rack to cool. Frost when cooled completely.