Carrot Cake Cupcakes
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Carrot Cake Cupcakes
  Cupcakes    Carrots    Cakes  
Last updated 6/12/2012 1:12:26 AM. Recipe ID 40401. Report a problem with this recipe.
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      Title: Carrot cake cupcakes
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  1 3/4 c  Flour
      2 ts Baking powder
      1 ts Baking soda
  1 1/2 ts Cinnamon
    1/2 ts Freshly grated nutmeg
    3/4 ts Salt
      4    Eggs
  1 1/2 c  Sugar
    1/2 c  Packed dark brown sugar
      1 ts Vanilla
      1 c  Vegetable oil
      2 tb Orange juice
      3 c  Carrots; grated
    1/2 c  Finely chopped walnuts
    1/2 c  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
  
  Recipe 




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Recipe ID 40401 (Apr 03, 2005)

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