Carrot Cupcakes
Moist mini cupcakes loaded with carrots and raisins, ideal for pairing with orange cream cheese frosting, and perfect as a breakfast or afternoon tea snack.
Ingredients
Carrots (peeled, trimmed, grated, and liquid drained)
225 g
Raisins
130 g
Eggs (free-range or organic)
2, large
Fine granulated sugar (golden is best)
130 g
Corn oil
120 ml
Good-quality vanilla extract
1/2 tsp
Orange zest (about 2 tsp needed)
1 orange
Plain flour
120 g
Baking soda
1 tsp
Salt
a pinch
Ground cinnamon
1 tsp
Instructions
1
Preparation and preheating
Preheat the oven to 160°C (fan) / 180°C / 350°F / gas mark 4, and line the appropriate number of 12-hole muffin tins with paper cupcake liners.
2
Preparing the carrots and raisins
Grate the carrots finely and drain off any liquid. Mix the grated carrot and raisins together in a large bowl with a wooden spoon and set aside.
3
Mixing the wet ingredients
Whisk the eggs and sugar together in a large mixing bowl for several minutes, then add the oil, vanilla extract, and orange zest and whisk well.
4
Adding the dry ingredients
Sift the flour, baking soda, salt, and ground cinnamon into another bowl, then gradually add these to the egg and sugar mixture, whisking well after each addition.
5
Combining all ingredients
Pour the batter into the bowl containing the carrot and raisins and mix with a wooden spoon or spatula until evenly combined.
6
Filling and baking
Carefully spoon the batter into the paper cupcake cases, filling them about two-thirds full. Bake in the oven for about 25 minutes—the cupcakes will turn a fairly deep brown and feel springy to the touch. Remove from the oven, let sit in the tin for about 10 minutes, then carefully transfer to a wire rack to cool.
7
Decorating
These cupcakes usually turn out slightly smaller than those from other recipes, with a more moist crumb. If decorating with an orange cream cheese frosting, a light dusting of ground cinnamon is a lovely touch.
