Carrot Cupcakes


1 tsp cinnamon
1/2 tsp ginger
1 cup carrots, peeled and shredded
1/3 cup raisins
1/3 cup finely chopped walnuts
3 large eggs, beaten
1/4 cup oil
1/2 tsp vanilla
2 Tbsp water


PREHEAT the oven to 450°F.

LINE a 12-compartment cupcake/muffin pan and set aside

In a large mixing bowl, WHISK together the mix, cinnamon and ginger. Add the carrots, raisins and walnuts and stir to combine

In another bowl, WHISK together the eggs, oil, vanilla and water

STIR the wet mixture into the dry mixture. Make sure to scrape the sides and bottom of the bowl to make sure everything is thoroughly mixed

DIVIDE the batter among the compartments of the prepared cupcake pan

PUT the cupcakes into the oven and immediately turn the heat down to 350°F. Bake for 18-22 minutes or until a tester comes out clean

LET the cupcakes cool in the tin for 5 minutes before transferring to a rack to cool completely

FINISH with our vanilla frosting.


You can find more amazing recipes by Nora on her blog, A Clean Bake.