When faced with a glut of carrots from my fresh veg box deliveries, I decided it was time to bake cupcakes. These cupcakes are the most fabulous carrot cupcakes I have ever tasted. If you love carrot cake, these are for you. They are moist with fresh orange juice added to the batter and they are healthier cupcake option as they contain carrots, pecans, sunflower oil and wholemeal flour. They can be a little bit indulgent if you add a cream cheese icing or they are fabulous all on their own. Enjoy them for breakfast, tea time or dessert.
The first time I made these cupcakes was part of the cupcake decorating course I took at the Kitchen in the Castle Cookery School. For more information on the course and cupcake decorating, check out my blog post Mastering the Art of Cupcake Decorating. For a fabulous cupcake recipe, read on.
Ingredients – 175g soft brown sugar (I used brown cane sugar), 100g self-raising wholemeal flour, 100g self-raising flour, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon of ground nutmeg (I used freshly grated nutmeg), juice and grated zest of one orange, 2 eggs, 150ml sunflower oil, 200g carrots grated (approximately two large carrots), 100g sultanas, 100g pecans chopped.
1. Preheat the oven to 180 degrees and line a 12 hole muffin tin with cupcake liners.
2. Combine the dry ingredients and the orange rind in a large bowl. Whisk the eggs and oil together in a separate bowl then mix into the dry ingredients with the carrot, orange juice sultanas and chopped pecans.
3. Spoon into muffin cases (Tip – Use an ice cream scoop to spoon the batter. It’s the perfect size and ensures you evenly distribute the batter). Bake for 18 to 20 minutes or until a cake skewer comes out clean.
4. Allow to cool on a wire rack.
5. Ice the cupcakes with your choice of icing once cooled or enjoy them plain.