Carrot Cake (cup cakes)

4 eggs
1 1/2 c canola oil
2 c all purpose flour
2 c sugar
2 tsp baking soda
2 tsp baking powder
1 Tbs cinnamon
1/4 tsp fine sea salt
3 c grated carrots
1 1/2 c coarsely chopped pecans (The nutritional information is calculated with pecans so if substituting walnuts, the nutrtional information may vary)

Cream Cheese frosting nutrional information is entered separately.

Preheat oven to 350. Spray and flour pans if making a cake or if you're not using liners for cupcakes. Beat eggs and oil in mixer. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a medium sized bowl. Add the flour mixure to the oil and eggs and mix on low adding flour in 2 parts. Do not over-mix. Speed should be low to medium mixing only until the flour is incorporated. Fold in carrots and pecans with a wooden spoon or sturdy spatula. Bake cupcakes 25 min and test with a toothpick. Bake round and oblong cake tins for 30-35 minutes. All ovens are not created equal, therefore it is imporatant keep an eye on the cake and be sure not to over bake. Rule of thumb: Begin poking with a toothpick 10 min before the time to ensure you do not overbake.

Serving Size: Makes 24 cupcakes/9x13 or 3 tier round

Number of Servings: 24

Recipe submitted by SparkPeople user QUEENIESAL.