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Carrot Cupcakes

Carrot Cupcakes

• 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.