Carrot Cake Cupcakes

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1 1/2 teaspoons	7.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg - freshly grated
3/4 teaspoon	3.8ml	Salt
4		Eggs
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	80g / 2.8oz	Packed dark brown sugar
1 teaspoon	5ml	Vanilla
1 cup	237ml	Vegetable oil
2 tablespoons	30ml	Orange juice
3 cups	330g / 11oz	Carrots - grated
1/2 cup	73g / 2.6oz	Walnuts - finely chopped
1/2 cup	55g / 1.9oz	Semisweet chocolate chip morsels

Recipe Instructions

Preheat the oven to 375F 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

Source:
Cooking Live Show #CL8927

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