Recipe - Carrot Cake Cupcakes

1 Three fourths cup Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 One half teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg
Three fourths teaspoon Salt
4 Eggs
1 One half cup Sugar
One half cup Packed dark brown sugar
1 teaspoon Vanilla
1 cup Vegetable oil
2 tablespoon Orange juice
3 cup Carrots; grated
One half cup Finely chopped walnuts
One half 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 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 onethird 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 twothirds 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.

Yield: 1 One half to 2 dozen cupcakes

Recipe by: Cooking Live Show #CL8927 Posted to MCRecipe Digest V1 #720 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997