My kids love carrot cake, so I thought hey why not make them into cupcakes, then one day I was like lets make them mini cupcakes!
Also I usually only cook and bake with olive oil, I cook with extra virgin olive oil and bake with regular or light tasting olive oil. If I use any other oil it is sunflower, so you can use that as well or any other oil you have, I try to stay away from GMO oils, like canola or soy.
You can add nuts and or raisins or nothing at all. My kids prefer them without, so I stopped adding the nuts and raisins. Also the addition of grated ginger is optional, if I have any I use it if I don’t I make it without, both ways are tasty, the ginger just adds a kick but it isn’t necessary for this recipe, same with the nutmeg, I have made this many times without it, works out fine I just always forget to buy it!
What you will need:
- 1- 1/2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 cup olive oil or sunflower oil
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp freshly grated ginger (optional)
- 3 medium size carrots (makes 3 and 1/2 cups worth)
- 1/2 cup ground walnuts (optional)
- 1/2 sultana raisins (optional)
Directions:
Line muffin pan with muffin liners.
Sift together flour, sugar, baking soda ,salt, cinnamon, and nutmeg in mixing bowl ( I use a whisk and stir it around until combined). Stir in oil, add eggs one at at time, mix well after each addition.
Grate carrots and add the grated ginger, nuts, and raisins mix together until blended. Bake at 350, for 15 to 25 mins, check with toothpick if it comes out clean its baked.
For cupcakes I didn’t make as much icing, I used:
- 2 tbsp softened butter
- 4 oz softened cream cheese
- 2 cups icing sugar
- 1 tbsp milk
Cream butter and cream cheese, add icing sugar and whisk in milk until creamy.