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These carrot cake cupcakes get a fall makeover with lots of warming spices!
INGREDIENTS
π₯ 1 cup flour
π₯ 1 tsp baking powder
π₯ 1/2 tsp baking soda
π₯ 1 tsp ground cinnamon
π₯ 1/2 tsp ground ginger
π₯ 1/2 tsp ground cloves
π₯ 1/4 tsp ground nutmeg
π₯ 1/4 tsp ground cardamom
π₯ 1/2 tsp salt
π₯ 1/3 cup vegetable oil
π₯ 2 large eggs
π₯ 3/4 cup brown sugar
π₯ 1/2 cup sour cream
π₯ 1 tsp vanilla extract
π₯ 1.5 cup shredded carrots
π₯ 1 cup sweetened coconut flakes
INSTRUCTIONS
1. Preheat oven to 350Β°F and line a muffin tin with 12 liners.
2. Whisk together flour, baking powder, baking soda, spices and salt in a large bowl.
3. In a separate bowl, whisk together vegetable oil, egg, sugar, sour cream and vanilla extract.
4. Fold in the carrots and coconut.
5. Fill each cupcake liner 3/4 full of batter and bake 20-25 minutes.
6. Remove and let sit for 10 minutes. Frost with cream cheese frosting if desired.