Ginger-Carrot Raisin Cupcakes

Name: Ginger-Carrot Raisin Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Tbs baking powder; 1 teaspoons baking soda; 237 milliliters brown sugar; 118 milliliters canola oil (or you can sub in 1/2 cup applesauce); 828 milliliters shredded carrots; 1 teaspoon cinnamon; 2 Tbs chopped crystallized ginger; 3 larges eggs; 1 teaspoon orange extract; 237 milliliters raisins; 1 teaspoons salt; 355 milliliters whole wheat flour

The recipe Ginger-Carrot Raisin Cupcakes could satisfy your American craving in approximately 45 minutes. Watching your figure? This dairy free and vegetarian recipe has 276 calories, 4g of protein, and 11g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up salt, baking soda, orange extract, and a few other things to make it today.

Instructions

Preheat the oven 350 degrees.

Equipment you will use

Oven

Mix the dry ingredients in a separate bowl.Using a mixer, cream together the wet ingredients for one minute.

Ingredients you will need

Cream

Equipment you will use

Blender

Bowl

Add the dry ingredients and mix just until combined well.

Add the carrots, raisins, and ginger, and mix again just until combined.Spoon batter into 12 muffin cups.

Ingredients you will need

Carrot

Raisins

Ginger

Equipment you will use

Muffin Liners

Bake for about 30 minutes or just until a toothpick inserted in the center comes out clean.If you are planning to frost, let them cool completely first.

Equipment you will use

Toothpicks