Carrot Cake Cupcakes
- 111 g Flour - plain
- 1 t baking powder
- 3/8 t salt
- 1/2 t baking soda
- 1 t ground cinnamon
- 3/8 t ground ginger
- 1/4 t freshly ground nutmeg
- 1/2 c chopped walnuts (or pecans; 35g; optional)
- 1/4 c raisins (32g)
- 165 g sugar
- 90 mL vegetable oil (3 fl oz)
- 1/4 c sour cream (or yogurt)
- 1 t vanilla extract
- 1.5 eggs
- 170 g shredded carrots (about 1.5 cups, loosely packed)
- shredded carrots (for garnish, optional)
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Soak the raisins by pouring hot water over them. Let them sit for about 10 minutes, until they are swollen. Drain them right before using.
Meanwhile, in a large bowl, whisk together the first 8 ingredients, the flour to the nuts, set aside.
In a stand mixer, or with a hand mixer, mix the sugar, oil, vanilla and eggs on medium high for 3 minutes. The mixture will be nice and homogenized and creamy looking. Add the sour cream (or yogurt) shredded carrots and the soaked raisins (drained) and mix well to combine. Add the dry ingredients and mix for just about 1 minute on low, just enough to incorporate it all.
Divide the batter among cupcake lined muffin tins using an ice cream scoop (or a spoon works too) filling to about 2/3rds to 3/4 of the way full.
Bake for about 19-22 minutes in the preheated oven. Mine took exactly 21 minutes. Make the frosting while your cupcakes are baking.
Let cupcakes cool before frosting.