Carrot Cupcake Recipe | Foodtalk

Ingredients

• 160 ml (2/3 cup) oil
• 2 eggs (room temperature)
• 160 gr (1 1/3 cup) all-purpose flour
• 150 gr (3/4 cup plus 1 tbsp) granulated sugar + 50 gr (1/4 cup) brown sugar
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp vanilla extract
• 2 tbsp milk or water
• 170 gr (1 1/3 cup plus 2 tbsp) carrot