Carrot Cupcakes (Gluten Free) | Sweet Saturday!

 What better way to get your veggies than through cupcakes!! These carrot cupcakes are perfect right now as Easter approaches! Easter is always one of the sweetest holidays for me as I remember how Jesus suffered so that I could have a relationship with him. There will be more about Easter on my blog tomorrow, but today we are talking CUPCAKES! These cupcakes aren't drop dead adorable but they sure do taste good! I have never liked carrots but I LOVE carrot cake or in this case carrot cupcakes! This recipe is fairly easy and makes your kitchen smell just delicious!  
 
 

 
Ingredients:

1 1/2  cups granulated sugar

1  cup vegetable oil

3  eggs

2  cups all-purpose flour

2  teaspoons ground cinnamon

1  teaspoon baking soda

1  teaspoon baking powder

1   teaspoon vanilla

1/2   teaspoon salt

3   cups shredded carrots
 



 
 
Directions:
In a large bowl beat granulated sugar, oil, and eggs on low for about 30 seconds.
Add flour, cinnamon, baking soda, baking powder, vanilla, and salt and beat for 1 min.
Stir in carrots and pour into cupcake pan
Bake for 30 minutes at 350 degrees
Let cool for 10 minutes in pan and 10 minutes after out of pan
Put your favorite icing on top and your done!



What is your favorite type of cupcakes? What dessert would you like to see on the next Sweet Saturday? Let me know by commenting below or sending me an email!

jgraceblog@gmail.com

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Look forward to hearing for you all! Talk to you soon!

xoxo,
Juliana Grace <3


Quote of the Week: "When the power of love is greater than the love of power the world will know peace."

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