Nothing beats the combination of carrot cupcakes with cream cheese icing. Packed with carrots and raisins...you're on your way to 5+ a day lol!
225g carrots (approx 3-4 carrots)
2 large free range eggs
130g caster sugar
120g canola oil
zest of one orange
1/2 teaspoon vanilla extract
120g plain flour
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 tsp ground ginger
Preheat oven to 160 fan bake.
Finely grate the carrot and squeeze out the juice into a glass. Mix grated carrot with raisins and set aside.
Combine sugar and eggs with an electric mixer till combined then add oil, orange zest and vanilla and continue to mix.
In a separate bowl combine flour, baking soda, salt, cinnamon and ginger. I don't bother with sifting, just throw it all in and give it a good whisk. There's plenty of better bakers than I that use this method and as it saves time and dishes I'll take it!
Slowly add your dry ingredients to the wet ingredients till just combined.
This is where I would say you fold in your carrots and raisins gently but in reality I just throw it all the the mixer too. (this may work better in a stand up mixer with a paddle).
Fill your paper cases 2/3 fill. I'm using my favourite Kraft cases from Pretty Baker of course!
Bake for 20-25 mins or until a skewer inserted comes away clean.
These are a great little treat on their own for kids lunch boxes or you can ice with cream cheese and flourish with Easter eggs or candied orange peel.
I think you're supposed to drink the carrot juice ;)
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