1 ¼ cups all-purpose flour ▢½ + ⅛ teaspoon baking soda ▢½ + ⅛ teaspoon baking powder ▢1 teaspoon cinnamon ▢¼ teaspoon salt ▢1 cup sugar ▢2 eggs ▢½ cup canola oil ▢¼ cup sour cream ▢½ teaspoon vanilla extract ▢1½ cups finely grated carrots


Step - 1

Before using paper liners, preheat the oven to 350°F and line a cupcake tin.  

In a small basin, combine the flour, soda, baking powder, cinnamon, and salt with a whisk. Aside; set aside.  

Step - 2

In a large mixing basin, whisk together the sugar, eggs, and oil for one to two minutes, or until thick and foamy. Thoroughly combine the sour cream, vanilla, and carrots.  

Step - 3

Half-fill paper-lined cupcake molds. Bake for twelve to eighteen minutes. Completely cool.  

Step - 4

Avoid filled cupcake liners to capacity. They must be about one-half filled. It is acceptable that the cupcakes do not elevate excessively. That makes frosting them easier!  

Step - 5

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