Do you sell this cake? Yes Share a little about the materials, processes, and techniques used to create this cake Carrot Cupcakes Recipe: Makes 18 cupcakes. 2 eggs, lightly beaten. 1 cup white sugar. 1/3 cup brown sugar. 3/4 cup vegetable oil. 1 teaspoon vanilla extract. 2 cups shredded carrots. 1/2 cup crushed pineapple. 1 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1 1/2 teaspoon baking soda. 1 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 3/4 cup chop walnuts. Directions: 1) Preheat oven to350 degree F and line 18 cupcake liners into cupcakes pan. 2) Beat together the eggs, white sugar and brown sugar in a bowl, mix in oil and vanilla, fold in carrots and pineapple. 3) In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger. 4) MIx flour mixture into the carrot mixture until evenly moist, fold in the walnuts. Transfer to the prepared cupcake liners. 5) Bake 22-25 minutes, cool completely on wire racks before topping with your favorite cream cheese frosting. What are you most proud of? Recently, I made a batch of carrot cupcakes for a great grandma who turned 90. She loves flowers and gardening, so I made her carrot cupcakes with her favorite outdoor themed for her birthday. The 4 message are "Happy Birthday", "Mom", "Grandma" and "GG" (Great Grandma). Everybody loves my cupcakes so I am sharing my carrot cupcakes recipe!!