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
These moist and flavorful cupcakes are packed with fresh carrots, warm spices, and a hint of citrus.
Ingredients:
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.
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 Size | 210 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 3.08g | 8% |
| Sugar 40g | 40% |
| Fat | |
| Fat 44g | 52% |
| Saturated 7g | 23% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 310ug | 35% |
| Choline 120mg | 22% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 4.52ug | 4% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 300mg | 9% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.11mg | 10% |
| 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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