Carrot Top

Carrot Top
Yield: 18 cupcakes Bake 350°F 18 mins to 22 mins


  • 2 cups white whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1 1/2 cups grated carrots

Make It

1. Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.

2. Divide batter among prepared liners. Bake 18 to 22 minutes, or until a toothpick inserted into center comes out clean. Transfer to a wire rack and let cool completely.


Cute Topper
  • Make fun carrot decorations for your cupcakes using molded Circus Peanuts and green Twizzlers.