Brunch

Carrot Cupcakes is for Snack.

Carrot Cupcakes takes 10 minutes to prepare.

Carrot Cupcakes takes 30 minutes to cook.

Carrot Cupcakes makes 15 servings.

The ingredients for Carrot Cupcakes are:

225g Carrots, peeled and trimmed
130g raisins
2 large eggs
130g sweetener
120ml oil (vegetable or olive)
1/2 teaspooon vanilla extract
Grated zest (2 teaspoons) orange zest
120g plain flour
1 teaspoon bicarbonate soda
Pinch of salt
1 teaspoon ground cinnamon

Here is how you make Carrot Cupcakes:

Preheat the oven to 160C (350F) gas mark 4 and line a couple of 12-hole muffin trays with the appropriate size and number of cupcake cases.Finely grate the carrots and drain off any liquid. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side.In a large mixing bowl beat the eggs and sugar together for several minutes and then add the oil, vanilla extract and orange zest and beat well.Sift the flour, bicarbonate of soda, salt and cinnamon into a seperate bowl, then gradually add these ingredients to the egg and sugar mixture, beating well after each addition. Pour this mixture into the bowl containing the carrots and raisins and incorportate using a wooden spoon or spatula until they are evenly blended.Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25mins - the cupcakes will be quite dark brown in colour and feel spongy to the touch. Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.Sprinkle with cinnamon if desired. Enjoy!Number of Servings: 15Recipe submitted by SparkPeople user KAT-FLUFF21.

The nutritional information for Carrot Cupcakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 168.0

• Total Fat: 8.0 g
• Cholesterol: 28.3 mg
• Sodium: 20.0 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 1.1 g
• Protein: 2.1 g