|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Carrots||1 Cup (16 tbs), grated|
|Nuts||1⁄2 Cup (8 tbs), chopped|
1. Blend flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2. Combine sugar and oil in a bowl and beat thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Mix in carrots. Add dry ingredients gradually, beating until blended. Mix in nuts.
3. Spoon into muffin-pan wells, lined with paper baking cups.
4. Bake at 350°F 15 to 20 minutes.