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Carrot Cupcakes

Recipe name

• steps

2½ cups flour 1¼ tsp baking powder 1 tsp baking soda 1¼ tsp ground cinnamon ½ tsp grated nutmeg 1/8 tsp ground cloves 6-7 medium carrots, peeled 1½ cups sugar ½ cup packed light brown sugar 4 large eggs 1½ 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.