Take 5 Carrot Cupcakes

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup canola oil 
• 1.5 cup carrots shredded finely
• 1.5 teaspoons cinnamon 
• 2 large eggs 
• 1 cup flour all-purpose
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• oven
• knife
• whisk
• hand mixer
• toothpicks
• spatula
• muffin liners
• pastry bag

Directions

1. Preheat the oven to 350 and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
4. Let cool slightly, then transfer the cupcakes to the freezer to chill.
5. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.