I found the recipe for the perfect carrot cupcakes! Sugar – 1 Cup Vegetable Oil  - &frac3

I found the recipe for the perfect carrot cupcakes!

Sugar – 1 Cup

Vegetable Oil  - ¾ Cup

Vanilla Extract – ½ tsp

Large Eggs – 2

All-Purpose Flour – 1½ Cups

Cinnamon – 1 tsp

Baking Powder – 1 tsp

Kosher Salt – ½ tsp

Carrots, peeled and finely grated – 1½ Cups (2-3 medium)

Shredded Coconut – ½ Cup

Raisins - ½ Cup

Walnuts – ½ Cup

Preheat the oven to 350° F.

With a whisk, beat the sugar, oil, and vanilla together in a large bowl.  Beat in the eggs.

In another bowl, sift together the flour, cinnamon, baking powder and salt, then stir in the carrots, coconut, raisins, and walnuts.  Add the dry ingredients to the wet and mix until just combined.

Line muffin pans with paper liners. Scoop the batter by rounded spoonfuls into the cups until each is about ¾ full. Bake for 25-30 minutes, or until a toothpick comes out clean.  Cool on a rack.

You can pour any cream over the cupcakes. I just sprinkled them with powdered sugar.

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