Carrot cupcakes are little cakes that contains grated carrots mixed into batter. Most carrot cake recipes these days have a cream cheese frosting. The beauty of Carrot cake is adding other things like nuts, walnuts or pecans, as well as spices like cinnamon, ginger and ground mixed spice. Fruits like pineapple, raisins and shredded coconut are also used to add natural sweetness.
Where does Carrot Cake come from? Well, historians believe carrot cake comes from a cake called carrot pudding and this was eaten by the Europeans in the Middle Ages. Sugar and sweeteners were expensive then and many people had to use carrots as a substitute for sugar. The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War and is still popular to this day.
Ingredients For Carrot Cupcakes
- 225g/8oz carrots, peeled and grated
- 174g/6oz of self-raising flour
- 1 tsp of baking powder
- Half a tsp of ground cinnamon
- Pinch of salt
- 150ml of sunflower oil
- 150g/5oz of soft light brown sugar
- 3 medium eggs beaten
- 1 tsp of vanilla extract
Method
- Preheat the oven to 180C/350F/Gas 4
- Lightly oil a cupcake pan or line with paper cases
- Sift the flour, baking powder, cinnamon and salt into a mixing bowl
- Add the oil, sugar, eggs, vanilla and grated carrot
- Beat until smooth
- Spoon the batter into the cupcake cases or pan
- Bake in the centre of the oven for 15 minutes until risen and golden
- cool in the pan for 10 minutes then transfer to a wire rack to cool completely
- Serve as they are, or top with cream cheese frosting
This recipe will make 12 deep cupcakes/muffins, 18 cupcakes or 22 mini cupcakes. Try out my recipe for chocolate fudge cupcakes and my recipe for cream cheese frosting.
