Carrot Ginger Cupcakes


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Serves 12 | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

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!


Ingredients You'll Need

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.


Questions, Comments & Reviews



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