This is my favorite carrot cupcake recipe.
7oz (200g) grated carrots
3/4 cup vegetable oil
1 cup granulated (caster) sugar
1-1/2 cups cake (self-raising) flour
1/2 teaspoon baking soda (bicarbonate of soda)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Preheat oven to 350F (180C).
Line cupcake trays with cupcake papers.
Peel and grate carrots.
Beat oil, sugar and eggs in a medium bowl of an electric mixer and continue until mixture is light and creamy.
Fold in sifted flour, baking soda, cinnamon and cloves and stir gently until well combined.
Spoon mixture into cupcake trays.
Bake for 15-20 minutes or until golden and skewer inserted in the middle of cupcake comes out clean.
Cool in trays for 5 minutes before turning onto a wire rack to cool completely.
Frost with cream cheese frosting or sprinkled with sifted confectioners sugar.
Thanks very much for sending in your carrot cupcake recipe.
I love carrot cupcakes because they keep so moist and last a couple of days. They are one of those cupcakes that you are confident making the day before required as you know that they will still taste fresh the next day.
Thanks again for sharing your recipe.