carrot cupcakes

                                            carrot cupcakes

225 gm carrots, peeled and trimmed

handful of raisans

zest of 1 orange

2 eggs

100 gms caster sugar

50 gms dark brown sugar

120 gm butter softened at room temperature

1/2 tsp vanilla essence

1/2 tsp cinnamon powder

pinch of nutmeg powder

140 gms flour

1 tsp bicarb of soda

pinch of salt

preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.

finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.

sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.

in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.

gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.

carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.