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Browse All Recipes

Carrot Cake Cupcakes

Date added: November 23, 2007

  • Servings: 1 change
  • Calories per serving: 5,113
  • Prep time: 20
  • Cook time: 20

Ingredients

  • 1 3/4 cup flour, all purpose, bleached, enrich
  • 2 tsp baking powder, continuous action
  • 1 tsp baking soda
  • 1 1/2 tsp spice, cinnamon, ground
  • 1/2 tsp spice, nutmeg, ground
  • 3/4 tsp salt, table
  • 4 eggs, whole
  • 1 1/2 cup sugar
  • 1/2 cup sugar, brown
  • 1 tsp vanilla extract
  • 1 cup oil, vegetable
  • 2 tbsp infant juice, orange
  • 3 cup carrots, fresh, grated grated
  • 1/2 cup nuts, walnuts, black, dried, chpd finely chopped
  • 1/2 cup baking chips, chocolate morsels, semi sweet

Recipe Method

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.

Nutritional Facts

Per serving% Daily Value*
Calories 5,113256%
Fat 314g483%
Cholesterol 860mg287%
Sodium 4,012mg 167%
Carbohydrates 590g256%

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