A friend gave me this recipe years ago and it makes lovely moist carrot cake style cupcakes. They also freeze really well, so if you happen to bake too many, pop a few in the freezer. You can add nuts to the recipe, but I never bother, as my kids wouldn’t eat them with nuts in.
- 2 eggs (I use large)
- 140 ml vegetable oil
- 200 g soft brown sugar
- 300 g grated carrots
- 100 g raisins
- 75 g pecans, chopped (optional)
- 180 g self raising flour
- pinch of salt
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp mixed spice
- Preheat oven to 170°C (150°C fan). Place 15 cupcake cases in a cupcake/ bun tin – you may actually make more than that.
- Beat the eggs in a large bowl and then add the oil, brown sugar, grated carrot, raisins and pecans (if using) and mix well.
- Sift in the remaining dry ingredients and mix well with a large metal spoon.
- Spoon the mixture into the cupcake cases. I use an ice-cream scoop.
- Bake on the middle shelf of your oven for 25 – 30 minutes or until a skewer inserted in the middle comes out clean.
- Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
- Allow to cool fully before decorating.
Some @thecakemum observations/tips:
- The recipe can easily be doubled or halved, depending on the number of cupcakes you need.
- These cupcakes are nice plain or with a topping. I’ve put vanilla buttercream, lemon buttercream and cream cheese frosting on them.