Yummy Carrot Cake

Yummy Carrot Cupcake with Honey on top for "frosting."  Mmmmmmm.....

I hosted a party at my house that resulted in me having a large quantity of peeled carrots leftover from the snack tray.  I decided this was the perfect excuse to make carrot cake three times in a week or so.  These are a raisin-less version because Matt has a strong opposition to raisins. 

Yummy Carrot Cupcakes (sans Raisins for Matt)

Ingredients

2/3 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup yogurt (plain or vanilla)

1 teaspoon vanilla

1 cup finely grated carrots

1. Preheat oven to 350 degrees F.

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift in flour, baking soda, baking powder, salt and spices and mix until smooth. Fold in carrots.

3.  I stopped buying cupcake liners a while ago.  The only difference I notice really is that they cupcakes are shorter, but I don't mind that.   Instead I just lightly grease/oil the muffin tin.   If you'd rather use liners, go right ahead. 

4.  Fill the liners 2/3 full. Bake for 26-28 minutes, until a toothpick inserted through the center of one comes out clean.