CARROT CAKE CUPCAKES

Ingredients:

4 Eggs
2 cups Sugar
1 cup Canola Oil
2 cups Flour
2 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Ground Allspice
½ tsp Kosher Salt
3 cups Carrots, grated

Directions:

1.Preheat oven 325 degrees F and line two (12-cup) muffin pans with papers.

2.Combine eggs, sugar, and oil in a large bowl. Mix flour, cinnamon, baking soda, baking powder, allspice and salt in a separate bowl. Gradually stir flour mixture into egg mixture. Mix in carrots.

3.Transfer paper to muffin cups, filling each only two-thirds full. Bake for 25 minutes or until set. Allow cupcakes to cool before serving.