Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry ingredients, and immediately portion into the baking cups and place in the oven.
Bake 19 minutes, then allow the carrot cupcakes to cool before removing from the tray.
