Carrot Raisin Cupcakes

• 2 cups flour, all-purpose
• 2 teaspoons cinnamon ground
• 1 teaspoon nutmeg ground
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup brown sugar packed
• 2 large eggs beaten
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 cups carrots shredded
• 1/2 cup raisins, seedless

1. Preheat oven to 400F (200C).
2. Place baking cups on cookie sheet, set aside.
3. In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
4. Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
5. Stir in carrots and raisins.
6. Spoon batter into bake cups, filling 3/4 full.
7. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
8. Cool 5 minutes, remove from pan.
9. Frost cupcakes if needed.

flour, cinnamon ground, nutmeg ground, baking powder, salt, brown sugar, eggs, vegetable oil, milk, carrots, raisins

Taken from recipeland.com/recipe/v/carrot-raisin-cupcakes-38427 (may not work)