CinniCarrot Cupcakes

Fall is my favorite time of year, and one of those reasons is because of baking! I absolutely adore digging through old recipe books and attempting to put a new twist on a classic recipe. Next week our family is having an early Thanksgiving get together, which is why I've been using this week to perfect a dessert. 

If you know me, or have read any of my blogs before, you may have picked up that I'm a HUGE cupcake fan. Whenever I hit up a new place I make it a point to hit up each and every cupcake shop on the block. So with this in mind, I decided why not take a carrot cup-cake recipe and add a dash of holiday season? 

So I present to you Cinni-Carrot Cupcakes, and Alexandra Original :) It's been a hit with my relatives..so I decided to post the recipe below :] What's your favorite dessert around this holiday season? 

You will need: 

2 cups all purpose flour

2 cups sugar 

3 cups finely shredded carrots 

1 teaspoon baking powder

1 teaspoon baking soda 

1 1/2 teaspoon ground cinnamon 

1/4 cup peanut butter 

4 large eggs 

Preheat oven to 350 degrees. Line cupcake pans with cupcake holders if desired. Combine al ingredients in a large mixing bowl. Mix at low speed for two minutes, scraping bowl constantly while mixing. Pour batter into cupcake liners until they are 2/3 full. Bake for twenty to twenty five minutes, or until toothpick inserted in center comes out clean. Cool ten minutes in pans then move to wire rack to cool completely. I recommend a recipe for cream cheese frosting or white chocolate frosting for this one! 

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