Ingredients
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups shredded carrots
Instructions
- Preheat the oven to 400°F. Line a muffin pan with paper cupcake liners and set aside.
- In a large bowl, mix together 2 cups all-purpose flour, 3 teaspoon baking powder, 1 ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt and ⅛ teaspoon ground nutmeg.
- In a separate large bowl, beat 3 large eggs with a hand mixer. Add ¾ cup granulated sugar and mix again.
- Add in 1 cup of vegetable oil and mix together.
- Add the dry ingredients bowl to the wet ingredients bowl and mix together until just combined. Do not overmix.
- Fold in 2 ½ cups shredded carrot, and use a spatula to mix together until just combined. Do not overmix.
- Divide the batter into a muffin pan, filling each muffin cup full. Bake at 400°F for 5 minutes. Then reduce the heat to 350°F and bake an additional 15 minutes, or until a toothpick comes out clean when poked through the center.
- Let the muffins cool for 5 minutes, then transfer them to a rack to cool completely.
Nutrition Info
Calories: 152kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 189mg | Potassium: 125mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4516IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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