Carrot cupcakes

Made with wholesome ingredients like fresh carrots, olive oil, and a hint of orange juice, these moist and fluffy cupcakes are perfectly spiced with cinnamon and nutmeg. They're easy to make and irresistibly delicious!

  • 12 Apr 2025
  • Cook time 30 min
  • Prep time 30 min
  • 6 Servings
  • 9 Ingredients

Carrot cupcakes

These moist and flavorful cupcakes are packed with fresh carrots, warm spices, and a hint of citrus.

Ingredients:

4 eggs
200g
1 cup olive oil
240g
1/3 cup orange juice
72g
3 carrots
180g
2 cups self-raising flour
300g
1 cup brown sugar
230g
1 tsp baking soda
5g
2 tsp cinnamon
6g
1 tsp ground nutmeg
5g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Carrots:
- Peel and finely grate the carrots. Set aside.
3. Mix Wet Ingredients:
- 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.
4. Combine Dry Ingredients:
- In a separate bowl, sift together the self-raising flour, brown sugar, baking soda, cinnamon, and ground nutmeg.
5. Combine Wet and Dry Ingredients:
- 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.
6. Fill Cupcake Liners:
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
7. Bake:
- 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.
8. Cool:
- 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.
9. Serve:
- Once cooled, you can frost the cupcakes with your favorite frosting (cream cheese frosting is a classic choice) or enjoy them plain.

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.

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!

Nutrition Facts
Serving Size210 grams
Energy
Calories 400kcal20%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 80g23%
Fiber 3.08g8%
Sugar 40g40%
Fat
Fat 44g52%
Saturated 7g23%
Cholesterol 140mg-
Vitamins
Vitamin A 310ug35%
Choline 120mg22%
Vitamin B1 0.21mg17%
Vitamin B2 0.16mg13%
Vitamin B3 1.16mg7%
Vitamin B6 0.09mg5%
Vitamin B9 45ug11%
Vitamin B12 0.34ug14%
Vitamin C 6mg6%
Vitamin E 0.60mg4%
Vitamin K 4.52ug4%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.15mg17%
Iron, Fe 1.63mg15%
Magnesium, Mg 33mg8%
Phosphorus, P 150mg12%
Potassium, K 300mg9%
Selenium, Se 20ug38%
Sodium, Na 300mg20%
Zinc, Zn 1.11mg10%
Water
Water 70g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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