INGREDIENTS
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup maple syrup
- 3 cups grated carrots
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Chopped walnuts
DIRECTIONS
1.
In a large bowl,
combine the first six ingredients. In another bowl, beat eggs, oil and syrup.
Stir into dry ingredients just until moistened. Fold in carrots. Fill greased
or paper-lined muffin cups two-thirds full.
2.
Bake at 350 degrees
F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pans to wire racks.
3.
For frosting, combine
cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth.
Frost cooled cupcakes. Sprinkle with nuts if desired.
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