CARROT GINGER CUPCAKES

 

  • Cooking Time: 20 minutes
  • Servings: 12
  • Preparation Time: 15 minutes

Ingredients

  • 3/4 c. granulated sugar
  • 1/4 c. vegetable oil
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 Tbls. Orange liquor
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 cup whole wheat flour
  • 1/4 cup plus 2 Tbls. all purpose flour
  • 1 1/2 cup finely shredded carrot
  • 1/3 c. chopped pecans
  • 1/3 c. golden raisins
  • 1 Tbls. finely chopped candied ginger

Directions

  • Preheat oven to 350 degrees
  • Blend sugar, oil, eggs, vanilla, and liquor
  • Add baking powder, soda, salt, nutmeg and cinnamon
  • Add flour and blend until just combined.
  • Fold in carrots
  • Toss nuts, raisins and ginger with 1 Tbls. flour in a small bowl, fold into batter
  • Spoon evenly into lined muffin cups and bake 20 minutes
  • Cool completely and frost with cream cheese icing.

Notes

These are loosely based on an Everyday Food recipe, but I made quite a few changes to reduce the fat and sugar. I also love candied ginger, so it has been tossed in!

Categories: Cupcakes 

Website Credit: http://www.marthastewart.com/recipe/carrot-cupcakes-with-cream-cheese-icing?backto=true

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