Spiced Carrot Cupcakes

Spiced Carrot cupcakes

These super easy to make carrot cupcakes are moist and pack a punch from the candied ginger and spices.

I am back to blogging! Yayy. Now the hard part is –  I have a backlog of recipes but I have forgotten the stories around it because I have goldfish memory. Maybe I should not say that anymore because it has been proven that fish can remember things for upto 5 months! Its more than I can say for myself. I made these carrot cupcakes a couple of months back when we were still living out of suitcases in airBnbs and I actually had access to a decent oven and I was carrying around my plastic laundry box full of ingredients and kitchen equipment! We must have visited a farmer’s market and picked up a big bunch of grubby carrots because they looked pretty and were cheap. Yes, that story sounds about right.

Spiced carrot cupcakes

Spiced Carrot cupcakes

I remember it was still summer and sweltering hot! And yet, I chose to spice up these Carrot cupcakes. This is a mystery to me. I guess, I knew I will only get around to posting it in fall. Lets credit that to my excellent judgement.

Spiced Carrot cupcakes

The spices can be adjusted to your liking ofcourse and you can leave out the candied ginger altogether. I liked the little hot bite that they bring to this recipe.

Spiced Carrot cupcakes

Spiced Carrot Cupcakes

Ingredients – Makes 9
¾ cup cake flour
¾ cup granulated sugar
½ tsp baking soda
¼ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
Pinch of all spice
2 tsp finely chopped candied ginger
Pinch of salt
½ cup oil
2 large eggs
1 heaped cup – grated carrot

Directions

  1. Preheat oven to 350F. Grease or line muffin pan.
  2. Whisk together all the dried ingredients in a large bowl – flour, sugar, B. soda, B. pwd, salt, spices and ginger.
  3. Whisk together oil and eggs lightly. Add to flour mixture and whisk lightly till everything is combined.
  4. Fold in the grated carrot till well incorporated.
  5. It will be quite thin. Pour into the muffin tray with an ice-cream scoop or spoon. Stick it in the oven for 15 – 20 minutes or till springy to touch.
  6. Cool completely on a cooling rack before frosting with your favorite cream cheese frosting or you can dollop whatever is at hand. I ate it with my Orange buttercream and it was awesome! Or eat it without frosting for breakfast.

 

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