Carrot cupcakes

I recently started baking cakes and cupcakes and I realized that love everything about it(baking). Well, in the beginning it is normal to burn your fingers, hands etc but the end result is totally worth it. Simple rule of baking (which always gives great results) is to just follow the recipe. You can always experiment, once you get hold of the basics. Here comes my first successful recipe.

Ingredients:

Carrots (finely grated) - 2 cups

All-purpose flour - 2 cups

Baking soda - 1 tsp

Vanilla extract - 1 tsp

Baking powder - 1 tsp 

Vegetable oil - 2/3 cup

Cinnamon powder - 1 tsp

Salt - 1 pinch

Ground nutmeg - 1/4 tsp

Eggs - 2

Sugar - 1 cup

Brown sugar - 1/3 cup

Milk - 1/4 cup

Walnuts & Raisins - 1 cup (Optional)

Procedure:

1. Preheat the oven to 180 C. 
2. Whisk together flour, baking powder, baking soda, cinnamon powder, salt and nutmeg in a bowl.
3. In a separate bowl, beat eggs, sugar, brown sugar, vegetable oil and milk until light and thick.
4. Slowly add the dry ingredients from step-2 to the above wet mixture and keep mixing continuously. Stir in grated carrots, vanilla, walnuts and raisins until well blended.
5. Grease a muffin tray, using an ice-cream scoop fill each muffin cup (only 2/3 full). Bake until golden brown. Insert a tooth pick in the middle of a muffin, if it comes out clean - its a sign that the cupcakes are done. 
6. Mine took about 20 to 22 mins to bake completely. Remove the cupcakes from the pan and let them cool. 

Enjoy with some cream cheese frosting on the top!!

Note: Every oven is different, so make sure to check on the cupcake every 5 to 7 minutes.