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Carrot Cupcakes

Jennifer Farley
  • 35 minutes
  • Serves 12

INGREDIENTS

1/2 lb

Carrots

2

Eggs, large

6 1/4 oz

All-purpose flour

1/2 tsp

Allspice, ground

3/4 tsp

Baking powder

1/2 tsp

Baking soda

2 1/4 oz

Brown sugar, light

1/2 tsp

Cinnamon, ground

5 1/2 oz

Granulated sugar

1/2 tsp

Kosher salt

1

Recipe cream cheese frosting

1

walnuts ((2 1/8 ounces

4 oz

Butter, unsalted