Carrot Cake Cupcakes

50 minutes Prep: 10 minutes Cook: 20 minutes

394 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1 3/4	cup	flour, all-purpose
2	teaspoons	baking powder
1	teaspoon	baking soda
1 1/2	teaspoon	cinnamon
1/2	teaspoon	nutmeg	freshly grated
3/4	teaspoons	salt
4	large	eggs
1 1/2	cup	sugar
1/2	cup	brown sugar, dark	packed
1	teaspoon	vanilla extract
1	cup	vegetable oil
2	tablespoons	orange juice
3	cups	carrots	grated
1/2	cup	walnuts	finely chopped
1/2	cup	chocolate (semi-sweet)	semi-sweet chip morsels

Directions

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.

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Nutrition Facts

Serving Size 115g

Amount per Serving

Calories 394 53% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 71mg	24%
Sodium 236mg	10%
Total Carbohydrate 43.0g	14%
Dietary Fiber 2.0g	7%
Sugars 27.0g
Protein 6.0g	11%

Vitamin A	94%		Vitamin C	4%
Calcium	4%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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