Carrot Cupcakes(12-18 months)

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 cups finely shredded carrots
• 1 cup vegetable oil
• 4 eggs, slightly beaten

Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the shredded carrots, oil and eggs; beat until combined.

Pour into 12 cup muffin tin. Bake for 20-25 min or until toothpick inserted in centre comes out clean.

Frost with a cream cheese frosting of your choice.