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.
