This perennial favorite cake flavor works wonderfully for cupcakes. Make sure to use a light-flavored oil, such as canola or vegetable oil. I like a small-size shred for the carrots, which can be accomplished by using the small holes on a box grater or by using the small-size shredding disc on a food processor. You may halve this recipe for an even dozen, but they freeze very well (the oil keeps them soft and moist), so why not make a full batch? No need to use a mixer for this recipe; these cupcakes are quickly made with a whisk. The cupcakes will keep for 2 days at room temperature in an airtight container or for 1 week frozen in an airtight container.
Yield : 24 cupcakes
- 24 paper liners
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 cup canola oil or vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 teaspoons vanila extract
- 4 large eggs
- 2 cups grated carrots (from about 3 large carrots)
- 1 1/4 cups walnut halves, toasted and finely chopped
- 1 cup dark raisins
1. Preheat oven to 350F. Place paper liners in all wells of two 12-cup cupcakes tins.
2. Whisk flour, baking powder, baking soda, spices, and salt together in a small bowl to aerate and combine; set aside.
3. In a large bowl whisk together oil, granulated sugar, and brown sugar until well blended, about 1 minute. Whisk in vanilla extract, then whisk in eggs one at a time, allowing each egg to be absorbed before continuing. Whisk in carrots. Stir in dry mixture until almost completely blended. Add nuts and raisins and stir just until blended. (An extra-large rubber spatula works great here)
4. Divide batter evenly among cupcake wells. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs.
5. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.