Carrot Cupcakes
By Cupcakes from the Primrose Bakery
Published on 25 April 2022
With all those carrots and raisins, these moist little cakes feel like they must be good for you! They can be eaten warm as a great start to your morning or topped with our orange cream cheese icing. They are also perfect for a less sweet afternoon treat.Time and servings
50 minsTotal time
25 minsPrep time
25 minsCooking time
Ingredients
- 120 g of plain flour
- 1 pinch of salt
- 120 ml of sunflower oil
- 130 g of raisins
- 130 g of caster sugar
- 1 orange, zest grated
- 225 g of carrots, peeled and trimmed
- 2 large eggs
- 0.5 tsp of vanilla extract
- 1 tsp of bicarbonate of soda
- 1 tsp of ground cinnamon
Method
Step 1
Finely grate the carrots and drain off any liquid. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side.Step 2
In a large mixing bowl beat the eggs and sugar together for several minutes and then add the oil, vanilla extract and orange zest and beat well.Step 3
Sift the flour, bicarbonate of soda, salt and cinnamon into a separate bowl, then gradually add these ingredients to the egg and sugar mixture, beating well after each addition. Pour this mixture into the bowl containing the carrots and raisins and incorporate using a wooden spoon or spatula until they are evenly blended.Step 4
Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes - the cupcakes will be quite dark brown in colour and feel 'spongy' to the touch. Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.Step 5
These cupcakes often look a bit smaller than some of the other recipes and are a much moister sponge. If you are icing them with orange cream cheese icing, it's nice to finish them off with a sprinkling of cinnamon.