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This recipe for CARROT CUPCAKES is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 1/2 Cups all-purpose Flour
3/4 Cups Granulated Sugar
1/2 Cup Light-Brown Sugar
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Allspice
2 Large Carrots (peeled and grated)
3/4 Cup Golden Raisins (optional)
1 Cup Finely Chopped Walnuts (Optional)
2 Large Eggs
3/4 Cup Vegetable Oil
1/3 cup Whole Milk
1 Tsp. Vanilla

Preheat oven to 350. Line one 12 cup and one 6 cup muffin tin with paper liners and set aside.

In a large bowl, combine dry ingredients- flour through allspice. Add grated carrots, raisins and walnuts. In a medium bowl, whisk eggs, then oil, milk, and vanilla. Stir egg mixture into carrot mixture. Divide batter between prepared tins.

Bake cupcakes with rack set in the middle of oven, until a toothpick inserted into center of cupcakes test clean, about 15 minutes, rotating halfway through. Turn out cupcakes; tranfer to a wire rack and let cool.

Frost with any cream cheese frosting.




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