Recipe of Super Quick Homemade Carrot Cake Cupcakes

Carrot Cake Cupcakes.

Carrot Cake Cupcakes

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, carrot cake cupcakes. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Carrot Cake Cupcakes is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It is simple, it is fast, it tastes delicious. Carrot Cake Cupcakes is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook carrot cake cupcakes using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake Cupcakes:

{Make ready 200 grams of Grated carrots.
{Take 3 of Eggs.
{Get 125 ml of Oil.
{Prepare 10 ml of Vanilla.
{Get 200 grams of Sugar.
{Prepare 50 grams of Brown sugar.
{Make ready 180 ml of Buttermilk.
{Prepare 300 grams of Flour.
{Take 2 tsp of Baking soda.
{Prepare 2 grams of Salt.
{Take 2 tsp of Cinnamon.
{Make ready 1 tsp of Nutmeg.
{Make ready 1/2 tsp of Cloves.
{Take 1/2 tsp of Ground ginger.
{Make ready 100 grams of Walnuts.
{Prepare 130 grams of Raisins.
{Make ready 120 grams of Crushed pineapple with juice.

Steps to make Carrot Cake Cupcakes:

Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots..
Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine..
In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla..
Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins..
This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less..
Bake for 15 minutes or until a toothpick comes out with dry crumbs..
These get better the next day so make a batch up ahead of time and make your frosting day of..

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