Recipes
CARROT GINGER CUPCAKES
Carrot Ginger Cupcakes
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!
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INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 12
- Preparation Time: 15 minutes
- 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.
RECIPE BACKSTORY
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!
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