Carrot cupcakes with cinnamon and ginger

4 carrots

3 eggs

1.5 cup wheat flour
some flour to choose? we'll show

1 glass brown sugar

3/4 cup vegetable oil

1.5 tsp baking powder

1 tsp ground cinnamon

1 tsp Vanilla extract

3/4 tsp salt

1/2 tsp soda

1/2 tsp ground ginger

1/4 tsp nutmeg

Carrot peel and rub on a grater (large).

Stir the flour with the baking powder, ginger and cinnamon, nutmeg, baking soda and salt.

With the mixer at high speed to whip oil with sugar and eggs until creamy, then add carrots, vanilla extract, mixed with a mixer until homogeneous, pour the granular mixture by parts of flour and other ingredients at low speeds to mix all mixer until uniform.

Take the form of cakes, put them in the parchment, then put the dough, bake muffins about 20-25 minutes in a preheated oven at 190 degrees.

Pulling out of the oven, carrot muffins with cinnamon and ginger leave for 10 minutes in the tins, and then get out of them together with paper and postpone the hour to cool, sprinkle with powdered sugar before serving.