Carrot Cupcakes
Ingredients
- 1 pound carrots
- ½ cup raisins
- 1 small thumb fresh ginger
- 2 eggs (room temperature)
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup oil
- ⅓ cup unsweetened applesauce
- 2 t vanilla extract
- 1½ t cinnamon
- 1-2 pinches ground cloves
- 1⅓ cup gluten-free AP flour
- ½ t salt
- ½ t baking powder
- ½ t baking soda
Instructions
- Prep carrots and ginger - Peel and shred the carrots. Set aside. If the raisins are dry, pour a bit of hot water over them and set them aside to plump up. Grate the ginger, using a rasp, into a large bowl.
- Preheat the oven and line the cupcake pan - Preheat the oven to 350℉, convection bake setting. Line the cupcake pan with paper liners.
- Mix the batter - Add the eggs, sugars, oil, applesauce, and vanilla to the bowl with the grated ginger, and whisk to combine. In a separate bowl, whisk together the cinnamon, ground cloves, flour, salt, baking powder, and baking soda. Stir the dry ingredients into the wet ingredients, and then fold in the carrots and the raisins.
- Fill the cupcake liners and bake - Distribute the batter evenly among the lined cupcake cups. Bake for approximately 15-20 minutes for mini cupcakes or 20-25 minutes for standard size cupcakes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for a few minutes, then move the cupcakes to a wire rack.
- Frost - When the cupcakes are completely cool, ice with cream cheese frosting.