Carrot cupcakes with sliced almonds

These are the best cupcakes I ever had there good with icing and sprinkles you can taste the small shreds of carrot but that's the good part! You can even add sliced almonds if you want to!
Carrot cupcakes with sliced almonds
These are the best cupcakes I ever had there good with icing and sprinkles you can taste the small shreds of carrot but that's the good part! You can even add sliced almonds if you want to!
Cooking Instructions
- 1
Line two 12 cup muffin pans with paper liners
Sift the flour
Baking powder
Baking soda
Salt
And cinnamon in a large bowl set aside blend sugar oil and eggs in a bowl with an electric mixer until fluffy
Mix in the grated carrots until combined - 2
Add the dry ingredients to the wet ingredients and blend thoroughly
- 3
Use an ice cream scoop to fill each paper muffin cup about halfway
- 4
Bake the cupcakes for 25 minutes until light brown on top remove them from oven and cool completely on a rack before frosting
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