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August 2018

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Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrot Cake Cupcakes recipe  PDF



1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoons salt
4 eggs
1 1/2 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots grated
1/2 cup finely chopped walnuts
1/2 cup 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 mi ing 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 mi until combined and smooth. On low speed mi in one third of the flour mi ture. Scrape down the sides as necessary. Continue to add the flour mi ture 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.

Carrot Cake Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
134 people have voted
Last Reviewed on 2018-08-19



Sunday, Aug 19 2018 Download & Print Carrot Cake Cupcakes recipe  PDF   Cupcake recipes RSS   Thumsb up

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