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Carrot Cake Cupcakes
Recipe By : Cooking Live Show #CL8927
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoons salt
4 eggs
1 1/2 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots -- grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake
liners.
In a bowl, sift together the flour, baking powder, baking soda,
cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium
speed until blended. Gradually beat in the granulated sugar and the
dark brown sugar. Add the vanilla, vegetable oil and orange juice and
mix until combined and smooth. On low speed mix in one-third of the
flour mixture. Scrape down the sides as necessary. Continue to add the
flour mixture in thirds until just smooth. Fold in the grated carrots,
walnuts and chocolate morsels. Fill the muffin cups about two-thirds
full and bake 18 to 20 minutes or until a toothpick inserted in the
center comes out clean. Cool on a wire rack for 15 to 20 minutes and
remove from muffin tins. Frost with Cream Cheese Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
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