Carrot Cupcakes

This is a Martha Stewart recipe with my modifications.

Ingredients:

(For 18 cupcakes)

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

A pinch of powdered cloves

½ tsp powdered cardamom

Salt

1 cup sugar

1/3 cup oil

¼ cup orange juice

2 eggs

1 tsp vanilla extract

2 cups grated carrots

¼ cup coarsely chopped walnuts

Method:

Preheat the oven to 350 degrees F. Line a muffin tin with paper baking cups.

Put the flour, baking powder, baking soda, cinnamon, powdered cloves, cardamom, and salt in a bowl and mix.

In a large bowl, mix the sugar, oil, orange juice, vanilla extract and eggs.

Combine the dry and wet ingredients. Stir in the grated carrots and walnuts and mix well.

Divide the batter among the muffin cups and bake for 20-25 minutes or until the cupcakes are lightly browned and a toothpick inserted into the center comes out clean.

I skipped the cream cheese frosting in the original recipe and used nutella instead.