Carrot cakes in cups are deliciously moist with carrot, walnut, raisins and spices. You can choose to add the spices as per the traditional carrot cake recipe, but I prefer to have less spiced flavour.
- 1/2 cup (50 gms) walnuts or almonds, roasted and chopped
- 1/4 cups raisins, chopped
- 1 1/4 cup(170 gms) raw carrot, finely grated
- 1 cup (130 gms) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 teaspoon ground cinnamon
- 3/4 cup(150 gms) granulated white sugar
- 1/2 cup (120 ml) cooking oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 180 Degree C (350 Degree F). Place the oven rack in the middle of the oven. Line a muffin tray with paper liners.
- Sift or whisk flour, baking powder, baking soda, ground cinnamon and salt to get them combined well.
- Place the eggs in the bowl of your stand mixer, or use a normal bowl with your hand mixer.
- Beat until the eggs are well broken and add the sugar and beat until pale yellow and creamy.
- Add oil and pure vanilla extract and beat well again.
- Fold in the flour mixture and beat just until combined. Do NOT over beat.
- Remove bowl from the beater and fold in the grated carrot, chopped nuts, raisins and using a wooden spoon combine them all well.
- Spoon the batter in the prepared muffin cups filling 2/3rds of each cup and bake in oven for 12 to 15 minutes or until a tooth pick inserted into the center of one cupcake comes out clean.
- Remove from oven and cool on a wire rack. Carrot cupcakes are best on the day they are baked. You could as well store them in airtight container and they keep well for 2 to 3 days. You can top them with buttercream or cream cheese frosting, or just dust with icing sugar.
Adapted from: Joyofbaking