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Ginger Carrot Cupcakes with Cream Cheese Frosting
Ingredients
4
eggs
2
cups
flour
1
cup
sugar
2
tsp
baking powder
½
tsp
baking soda
1
teaspoon
salt
4
cup
finely shredded carrots
2
tsp
grated fresh ginger
2/3
cup
coconut oil
¼
cup
orange juice
Instructions
Preheat oven to 350. Place muffin liners in 12 cups and set aside.
Combine all ingredients in a large bowl. Mix for about 50 strokes.
Pour in prepared pan.
Bake for 20-25 minutes.
Cool completely.
Top with cream cheese frosting.