Preheat the oven to 375F and
line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder,
baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs
at med. speed until blended.
Gradually beat in the sugar and the brown sugar.
Add the vanilla, oil, and orange juice
and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture
in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels.
Fill the muffin cups about 2/3 full
and bake 18 to 20 minutes or until
a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes
and remove from muffin tins.
Frost with favorite frosting.