Carrot Cake Cupcakes

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots

1. Preheat the oven to 400 degrees.
2. Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time.
3. In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined.
4. Line muffin tins with paper liners.
5. Scoop the batter into 24 muffin cups until each is 3/4 full.
6. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean.
7. Set aside to cool.

sugar, vegetable oil, vanilla, eggs, flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking soda, kosher salt, carrots

Taken from www.food.com/recipe/carrot-cake-cupcakes-221276 (may not work)