Prep time: 30 mins Cook time: 20-25 mins Total time: 50-55 mins

Ingredients

8 tablespoons flour

6 tablespoons sugar

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

1 egg

2 tablespoons milk

3 tablespoons oil

1 teaspoon vanilla extract

½ cup grated carrots

Equipment

Measuring cups and spoons

Small bowl

Large bowl

Handheld electric whisk

Spatula

Mini-muffin pan

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.

In a small bowl, mix the dry ingredients together. Set aside.

In a medium bowl, mix the wet ingredients together with a hand whisk. Mix them until smoothly combined.

Add the dry ingredients to the wet ingredients and mix with the hand whisk well.

Using the spatula, fold in the carrots.

Scoop the batter into the paper lined mini cupcake holes.

Bake for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.