Carrot Muffins

I modified this recipe from a health publication for Smith's. And, let's be honest, the muffins can be turned into fabulous cupcakes with a cream cheese frosting.

1 1/3 cups white whole wheat flour
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup canola oil
3 large eggs
1/2 tsp. vanilla
2 cups carrots, finely grated

Preheat oven to 350 degrees.

Spray cupcake pans (or line) or a 9-inch springform pan with cooking spray. In a large bowl, combine the dry ingredients with a whisk. Add oil, eggs and vanilla and stir together with a spatula. Stir in carrots. Scrape the batter into the prepared pan.

Bake for 18-22 minutes (for cupcakes) or 30-35 minutes for cake or until a toothpick inserted into the center comes out clean. Let cool in pan on rack for 10 minutes. Release the cake from the pan. Let cool on rack. Frost with your favorite cream cheese frosting.