Sunday, December 26, 2010

Carrot Cupcakes

Carrot muffin1

This is a Martha Stewart recipe with my modifications.


(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


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


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.

5 Burps:

Raaga said...

These look great!

Sanjeeta kk said...

The cup cakes look so moist and fresh! Lovely color. Orange juice is a good add in these delicacies.

Prathima Rao said...

The cup cakes look moist n yumm..

Jennifurla said...

Very nice

TBC said...

Raaga, Sanjeeta, Prathima, Jennifurla- Thank you!

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