Preheat the oven to 180° C.
Grease/Line your cupcake tins with cupcake liners.
Add the eggs to a bowl of an electric mixer and beat while slowly adding the sugar.
Add the oil, and beat again until incorporated.
Add the grated carrots, and mix again. (I use the grater attachment on my KitchenAid to grate carrots quickly, alternatively your food processor may have a grating attachment, or you can go old school and use a box grater – just mind your fingers).
Add the flour, baking powder, bicarb, cinnamon and salt, and mix again.
The batter is now ready to be spooned into your cupcake trays. Fill each cupcake to about ¾ full.
Bake in the oven for 20 to 30 minutes, until a cake tester (or a toothpick) inserted into the middle of a cupcake, comes out clean.
Reprinted with permission of JessKa's kitchen
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