2 cups Plain flour2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups shredded carrots (approx. 1 lb.)
2/3 cup chopped nuts
Preheat oven to 170c.
In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.
Add flour mixture to egg mixture; mix well.
Fold in carrots and nuts.
Spoon into baking cups.
Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
