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Carrot Cupcakes

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Course Dessert
Servings 18 cup cakes

Equipment

  • 18 cupcake paper liners
  • Muffin pan

Ingredients
  

Cake

  • 200 g butter
  • 200 g brown sugar
  • 3 eggs
  • 3 tsp baking powder
  • 4 tsp cinnamon grounded
  • 1 tsp salt
  • 300 g flour
  • 350 g carrots
  • 4 tsp fresh ginger
  • 2 dl raisins about 130 g

Icing

  • 165 g cream cheese or Greek yoghurt
  • 40 g powdered sugar
  • 1 pinch grated lemon zest
  • 1 1/2 tsp lemon juice freshly squeezed

Instructions
 

Cake

  • Melt the butter at low heat
  • Whisk together eggs and sugar to a fluffy mass in a bowl
  • Add baking powder, cinnamon and salt, whisk till there are no lumps
  • Add the flour and butter as well and stir thoroughly
  • Grate the carrots roughly and grate the ginger finely. Add both to the dough, stir thoroughly
  • Add the raisins and stir till the dough is even
  • Put cupcake liners in a muffin pan
  • Pour the dough into the cupcake liners and bake them in the oven at 175° C for 20-25 min
  • Allow the muffins to cool completely on a rack

Icing

  • Mix the ingredients in a bowl and whisk till the cream is even
  • Pour the cream in a icing bag and add a thin layer of cream on each muffin
  • Place the cupcakes in the fridge for at least 30 minutes to allow the cream to settle