Carrot Cupcakes

I've been meaning to make a batch of carrot cupcakes for couple months now. The carrot cake is the very first recipe here on my blog, so this might be seen as a sort of back-to-the-roots thing but don't worry, that's not really happening. I suppose the carrot connotates with rabbits which are prominently represented during the Easter mass-marketing and when I was thinking about the Easter baking project, I found myself coming back to the carrot cake often. Eventually, I made jidáše and saved the carrot cupcakes for later.

The thing is that people love food for free, that's one thing I've noticed. Guys and girls at the office like to be treated to something I made and when they don't get something over a long time, they start to complain and nudge me and demand free food. Free desserts. Free cupcakes. And I cave in under the peer pressure and bake something. These carrot cupcakes are partially a product of what I've just described.

As proper cupcakes, they of course should be frosted. However, I needed to transport these easily in a cramped box so I didn't even bother with frosting. You, on the other hand, should give this frosting from allrecipes.com a try since cream cheese goes phenomenally well with carrot cakes.

Carrot Cupcakes

for 12 carrot cupcakes you will need:

• 100g all-purpose flour
• 60g whole wheat flour
• 1/2 tablespoon of ground cinnamon
• 1/4 tablespoon of ground nutmeg
• 1 teaspoon of baking powder
• a pinch of salt
• 100g light brown sugar
• 50g raisins
• 50g finely chopped walnuts
• 2 large eggs
• 3 tablespoons of sunflower oil
• 6 tablespoons of sweet cream
• 1 teaspoon of vanilla extract
• 2 medium carrots, shredded

1. Preheat oven to 180 degrees C. Line a muffin tin with 12 cupcake liners.
2. In a large bowl, combine the flours, sugar, salt, the spices and the baking powder. Then add the raisins and walnuts and set aside.
3. In a smaller bowl, whisk the oil, cream, and eggs until well combined. Add the vanilla extract and stir. Add it whole into the larger bowl with the shredded carrots and stir until incorporated.
4. Divide the batter between the paper cupss. Bake until a toothpick comes out clean, about 20-25 minutes. Transfer to wire rack to cool completely.