Preheat oven to 350 degrees Fahrenheit (180 degrees C)
Prepare your dry ingredients. In a mixing bowl, add flour.
Add baking powder.
In the same bowl add your cinnamon.
In the same bowl add your baking soda
Whisk your dry ingredients together, set this bowl aside.
In a separate bowl designated for your "wet ingredients" - measure out granulated sugar
In the wet ingredients bowl, add brown sugar.
Add 3 eggs to your sugar mixture.
Beat the eggs and sugar together...
... until well combined.
Add oil to the the sugar/egg mixture.
Next add your vanilla extract to the sugar/egg/oil mixture.
Next, add your wet ingredients to your dry ingredients.
Mix the egg mixture into flour mixture until well moistened.
Your batter should look like this.
Next grate 2 cups worth of carrots.
Add your grated carrots to your batter.
And mix together..
Until carrots and batter are well blended.
If making cupcakes fill the cupcake liners 3/4 full.
Bake for 25 minutes or until cake tester comes out clean and voila your carrot cupcakes! Ice with cream cheese buttercream icing.
If you're making: Cake - Fill the cake pan (I used 9 inch cake pan) with the cake batter. Bake for 40 minutes, or until cake tester comes out clean.
Cake tester should come out clean.
Ice with cream cheese icing. I used this cake for a friend's birthday!
- 2.0c all-purpose flour
- 2.0tsp baking powder
- 2.0tsp cinnamon
- 1.0tsp baking soda
- 0.0tsp salt
- 1.0tsp nutmeg
- 0.0c brown sugar
- 3.0 eggs
- 0.0c vegetable oil
- 1.0tsp vanilla extract
- 2.0c grated carrots