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Nutty Carrot Cupcakes

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Member since 2006

Serves | Prep Time | Cook Time


2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp vanilla
2 cups all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
3 cups carrots, shredded (less than one pound)
1 cup walnuts, chopped
1 cup raisins ( optional)

Preheat oven to 350º. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer witha paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, ass 1/2 of the dry ingrediants to the wet ingrediants. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well and add to the batter. Mix until just combined. Line miuffin pans with paper liner. Scoop the batter in to 22 muffin cups until each is 3/4 full.Bake a 400 degrees F for 10 minutes the reduce oven temprature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

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