Carrot Cupcakes
17/06/2023
One of our favourite hidden vegetable cakes.
Serves 12
Ingredients
DRY BOWL
- 175g flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
WET BOWL (bigger bowl)
150g sugar
140ml (130g) vegetable oil
2 medium eggs (about 50g each w/o shell)
Zest of 1/3 grapefruit (traditionally 1/2 orange)
PREPARE SEPARATELY
- 150g grated carrots
- 70g whole or chopped raw walnuts
Directions
- Whisk together dry ingredients in "Dry bowl"
- Whisk together wet ingredients in "Wet bowl" until sugar is mostly dissolved
- Add "Dry bowl" to "Wet bowl", mix until just combined
- Fold in carrots and half of the walnuts (roughly chopped) Do not over-mix
- Portion with a spoon or ice cream scoop into a lined muffin pan
- Evenly distribute the remaining half of the walnuts on each cupcake
- Bake at 180 C / 350 F (preheated) for 20 - 25 minutes or until golden brown
- Serve warm on its own, or allow to cool and enjoy with frosting, or ice cream
- Cheers!