Carrot Cupcakes

Carrot Cupcakes
This recipe for carrot cupcakes will give you 12 delicious and moist cupcakes. This is one of the best uses of carrot I know.
  Serves:  12       Print   FavoriteLoading Add to My Favourites
For the cupcake batter
  • 200 g (7 oz) finely-grated carrot
  • 200 g (7 oz) plain (AP) flour
  • 200 g (7 oz) caster (superfine) sugar
  • 200 g (7 oz) vegetable oil
  • ⅓ cup crushed pineapple
  • 2 eggs
  • 2 tsp vanilla flavouring
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
For the frosting
  • 150 g (5 oz) icing or confectioner's sugar
  • 3-4 tsp water
  1. Combine the flour, sugar, baking powder, cinnamon and salt in a bowl.
  2. Beat the eggs for about a minute until frothy, then continue beating while you drizzle in the vegetable oil. Beat in the vanilla flavouring.
  3. Continue beating while you add the dry ingredients one spoonful at a time.
  4. Add the carrot and the crushed pineapple. Mix well with a spoon.
  5. Place 12 cupcake cases in a muffin tray and divide the batter equally between them.
  6. Bake at 170°C/340°F fan oven, 190°C/375°F conventional oven for 20-25 minutes.
  7. To prepare the frosting add 3 tsp of water to the sugar and mix well. If the resulting paste is too thick add an extra tsp of water.
  8. Spread the forsting on the cupcakes once they are cold.
Titli's Tips
I decorated the top of my cupcakes with some carrot shapes made from fondant icing with a small amount of added orange food colouring.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 340 17%
Calories from Fat 159
Total Fat 17.7g 27%
Saturated Fat 2.0g 10%
Unsaturated Fat 14.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 44.1g 14%
Dietary Fibre 0.9g 3%
Sugars 31.1g
Protein 2.8g 5%
Cholesterol 27.3mgs 9%
Percent Daily Values based on a 2,000 calorie diet.