- 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
- 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.
04/28/2018
recipepes.com
Moist Carrot Cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
