Ingredients
1/3 cup butter-flavored shortening1/2 cup sugar2 large eggs1/2 cup orange juice1-3/4 cups all-purpose flour3 teaspoons grated orange zest1 teaspoon baking soda1 teaspoon baking powder1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves2 cups shredded carrots
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
