Makes 12 big ones (or 24 smaller ones)
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cup grated carrots (4 medium sized carrots)
1 1/2 cup flour
2 tablespoons bakingpowder
1 tablespoon cinnamon
1/2 cup pecans
Preheat the oven to 440F.
Mix eggs and the sugar in a mixing bowl with a kitchen aid. Or if you have strong arms that can produce the same fluffy effect with a whisk, be my guest..
With the help of a wooden spoon mix in the oil. After the oil has been mixed in put the rest of the ingredients in the bowl and mix with the spoon. To make the cupcakes extra fluffy I usually use a sifter to pass the flour and the baking soda onto an old newspaper before I mix it with the other ingredients.
Pour the batter into a muffin pan lined with paper liners. Fill it with 3/4 of batter. Pop it into the oven for approximately 12 minutes.
And of course a good cupcake has to have.. yeah you know what Im talking about.. Frosting baby!
When it comes to baked good and me, my philosophy is full fat. I don't believe in using diet stuff because the result never turn out as good. The balance is just to limit yourself on how many you eat...
Frosting
1/2 cup (about 4 ounces) cream cheese
2 tablespoons confectioners' sugar
Take out the cream cheese about 15 minutes before. Mix it until it's fluffy, and add the sugar peu en peu. Spread it on the (cooled) cupcakes. Decorate with pecans!
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