Tasty Recipes: Moist Carrot Cupcakes

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Moist Carrot Cupcakes

"My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut."

Ingredients :

• 2 eggs, room temperature
• 1 cup white sugar
• 2 tablespoons white sugar
• 1/3 cup brown sugar
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup drained crushed pineapple
• 1/2 cup shredded coconut
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
• Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

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