Carrot Cupcakes
Makes 24 moist and delicious carrot mini cupcakes
Ingredients
Carrot (peeled and grated)
225 g
Plain flour
130 g
Baking soda
1.5 tsp
Baking powder
1 tsp
Ground cinnamon
1.5 tsp
Large free-range eggs
2
Light brown sugar
150 g
Sunflower oil
125 ml
Vanilla extract
1 tsp
Instructions
1
Step 1
Preheat the oven to 180°C (fan 160°C) / 350°F / gas mark 4. Spray the cups of a mini cupcake tin with cake release spray or grease with butter.
2
Step 2
Wrap the grated carrot in a clean tea towel and squeeze out the excess water.
3
Step 3
Sift the flour, baking soda, baking powder and ground cinnamon together into a bowl.
4
Step 4
In a separate bowl, using an electric hand whisk or stand mixer, beat the eggs and sugar together until fluffy. Gradually add the oil and vanilla extract while continuing to whisk.
5
Step 5
Slowly add the flour mixture and continue mixing until just combined. Fold the grated carrot into the batter with a wooden spoon until evenly distributed.
6
Step 6
Using two teaspoons, fill each cupcake cup about two-thirds full. Bake in the oven for 15 minutes, or until the cakes have risen, are golden and feel firm to the touch. Cool in the tin for 5 minutes, then lift the cupcakes out with a small spatula and transfer to a wire rack to cool completely.
