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Dani's carrot cupcakes
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Preheat oven to 350
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 large eggs, lightly beaten
1 cup sugar
1/3 cup lightly packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups grated carrots (about 4)
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional
1. Line 18 muffin cups with paper liners
2. Whisk together the flour, baking soda, cinnamon, baking powder, salt and nutmeg in a medium bowl.
3. In another bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, oil and milk until light and thick.
4.Reduce the speed to low and add the flour mixture, beating until just blended (Don't overmix, it makes your cupcakes tough).
5. STIR in vanilla and carrots. Add raisins and walnuts in using.
6. Spoon mixture into lined cups, filling 2/3 full. Bake 20-22 minutes until a toothpick inserted in the center comes out clean.
7. Remove from the baking pan and cool completely before frosting.
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