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Carrot Cake Cupcakes

 

41

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

50

min

Trans-fat Free
 

Ingredients

1 ¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
freshly grated
¾ teaspoons salt
4 large eggs
1 ½ cup sugar
½ cup brown sugar, dark
packed
*
1 teaspoon vanilla extract
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots
grated
½ cup walnuts
finely chopped
½ cup semi-sweet chocolate
semi-sweet chip morsels, null, null
*

Directions

Preheat the oven to 375℉ (190℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 39453% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 236mg 10%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 94% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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