Carrot Cupcakes

A great way to eat more carrots!
#Cake #Baking #Snack #Healthy

Ingredients

2 large eggs, lightly beaten
1 1/8 cups of white sugar
1/3 cup of brown sugar
½ cup of melted butter
1 tsp of vanilla extract
2 cups shredded carrots
1½ cups of all-purpose flour
1¼ tsp baking soda
½ tsp of salt
1½ tsp of ground cinnamon
½ tsp ground nutmeg
¼ tsp of ground ginger
1 cup chopped walnuts

Directions

Add eggs, white sugar, brown sugar into Ventray Stand Mixer‘s mixing bowl, beat with flat beater at speed 2 for 1 minute
Add in butter, vanilla, and carrots, beat for 1-2 minutes
In separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger,
Add flour mixtures into carrot mixtures, beat at speed 3 until fully smooth
Fold in ½ cup of chopped walnut at a time, beat at speed 2 until all walnuts are well incorporated in the mixture

Oven Directions

Pre-heat oven to 350°F, lightly grease 12 muffin or cupcake cups
Scoop batter into prepared muffin cups, bake for 25 minutes or until a toothpick comes out clean
Remove from oven, set aside and cool for 15 minutes; remove and cool on wire rack for 15 minutes

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