Carrot cupcakes
These carrot cupcakes are moist and infused with warm spices and a hint of citrus from orange juice. The method involves mixing wet and dry ingredients before folding in grated carrots and baking until fluffy and golden.
Cook time 30 min
Prep time 30 min
Ingredients:
4 eggs1 cup olive oil
1/3 cup orange juice
3 carrots
2 cups self-raising flour
1 cup brown sugar
1 tsp baking soda
2 tsp cinnamon
1 tsp ground nutmeg
These moist and flavorful cupcakes are packed with fresh carrots, warm spices, and a hint of citrus.
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Peel and finely grate the carrots. Set aside.
- In a large mixing bowl, beat the eggs well using an electric mixer or a whisk.
- Add the olive oil and orange juice to the beaten eggs, and mix until well combined.
- In a separate bowl, sift together the self-raising flour, brown sugar, baking soda, cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
- Once cooled, you can frost the cupcakes with your favorite frosting (cream cheese frosting is a classic choice) or enjoy them plain.
With these Carrot Cupcakes, you’ll have a delicious and festive dessert that’s sure to be a hit with kids and adults alike. Follow the recipe and tips, and you'll get perfect cupcakes every time. Enjoy the baking process and the delightful results!
Carrot cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover carrot cupcakes in an airtight container at room temperature for up to 3 days. If frosted, refrigerate to maintain freshness and enjoy within a week.
Yes, you can substitute olive oil with vegetable oil or melted coconut oil without affecting the final outcome significantly.
Use a standard muffin tin lined with cupcake liners. This recipe makes approximately 12 cupcakes.
If you don't have brown sugar, you can substitute it with an equal amount of granulated sugar, though the flavor will be slightly less rich.
Tips:
- Grate the carrots finely to ensure they cook evenly and blend well into the batter.
- Don’t overmix the batter once you add the dry ingredients; this will help keep the cupcakes light and fluffy.
- For added flavor, you can fold in some chopped walnuts or raisins into the batter before baking.
- Ensure your eggs and orange juice are at room temperature to help the batter mix more smoothly.
- Let the cupcakes cool completely before frosting, if you choose to add a topping.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 11g
Carbohydrates 80g
Fiber 3.08g
Sugar 40g
Fat 44g
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