2 cups of all purpose flour
Half kilogram of sugar
3 cups finely shredded carrots
(a food processor is great for this)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
A few eggs (6 eggs)
How to prepare
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting.