Carrot cake or Cupcakes

 

What you will need:

2 Cups of Sugar
1 1/4 cup of veg. oil
4 eggs
2 Cups gf cake flour ( 1 3/4 C all-purpose (like better batter) and 1/4 C corn starch)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Cups shredded carrots
4 oz chopped walnuts (I go even smaller by placing in a food processor until they are fine)

Directions:

preheat oven to 300°

  1. blend sugar, eggs, oil and carrots in a bowl
  2. add flour, baking soda, salt and cinnamon and mix until well incorporated
  3. blend in the finely ground walnuts and mix thoroughly
  4. place cupcake wrappers in muffin tins or grease two 9" round cake pans
  5. fill cupcake wrappers about 3/4 way full or divide batter between two 9" cake rounds
  6. Place in a 300° oven for 50-60 minutes or until tooth pick inserted comes out clean
  7. remove from oven and place on a cooling rack
  8. once cooled, top with your favorite frosting
This recipe will yield 24 cupcakes or 2 9" rounds.