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Carrot CupcakesCarrot Cupcakes2 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
In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups)
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. |
Page last modified on 2012 Mar 03 06:46
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