Carrot Cupcakes
Ingredients
Thanks to Helen Buchan, Mrs. MacGregor’s Restaurant, Pictou, NS, for this and the frosting recipe following.
2½ cups (625 mL) all purpose flour
1¼ tsp (6 mL) baking powder
1 tsp (5 mL) baking soda
1¼ tsp (6 mL) cinnamon
½ tsp (2 mL) nutmeg
¹/8 tsp (.5 mL) ground cloves
½ tsp (2 mL) salt
4 large eggs, at room temperature
1½ cups (375 mL) sugar
½ cup (125 mL) light brown sugar, packed
1½ cups (375 mL) vegetable oil
1 lb (500 g) carrots, peeled and grated
Directions
In a large bowl, blend flour, baking powder, baking soda, spices and salt. Set aside.
In a separate bowl and with an electric mixer, beat eggs and sugars together on medium speed until frothy and sugars are dissolved, about 5-8 minutes. Reduce speed to low and slowly add oil until mixture is combined and emulsified, about 1 more minute. Blend in flour mixture until no flour streaks remain. With the mixer still on low, gently mix in grated carrot.
Fill paper-lined muffin cups to about 2/3 full, smoothing the tops as necessary. Bake on middle rack at 350°F (180°C) for about 20-25 minutes, or until the centres of the cupcakes spring back when lightly touched. (For even baking, rotate pan halfway through baking time.)
Place cupcake pan on a wire rack to cool. When cupcakes are cool enough to handle, remove from pan. Frost with White Chocolate & Cream Cheese Buttercream Frosting (see below). Makes 18-24 cupcakes.