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Carrot Cupcakes

Carrot Cupcakes

2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon tsp grated nutmeg 1/8 tsp ground cloves 6-7 medium carrots, peeled 1 cups sugar cup packed light brown sugar 4 large eggs 1 cups canola, sunflower or vegetable oil

  • preheat the oven to 180°C
  • line two cupcake pans with paper liners
  • in a medium mixing bowl, combine the flour, baking powder, baking soda and spices
  • whisk together and set aside

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups)

  • add the carrots to the bowl with the dry ingredients and set aside
  • wipe out the bowl of the food processor and fit with the metal blade
  • process the sugars and eggs until frothy and thoroughly combined, about 20 seconds
  • with the machine running, add the oil in a steady stream through the feed tube
  • continue to process until the mixture is light in colour and well emulsified, about 20 more seconds
  • transfer the mixture to a large mixing bowl
  • stir in the carrots and dry ingredients until incorporated and no streaks of flour remain

Scoop evenly into the prepared cupcake liners. Bake for about 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

tahi Page last modified on 2022 May 14 14:42

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