FOOD: Carrot Cake Cupcakes

Failure in making a carrot cake once before slightly put me off ever trying to bake using carrot again until I started craving it and then the stomach just commends me to try. This was another recipe I adapted from a cake based recipe into cupcakes and changed some of the ingredients around. If I do say so myself it made some super tasty little cupcakes that are lovely and moist and certainly rich in flavour. You could use the normal cream cheese frosting you traditionally get with  carrot cakes but I didn't have any and it tastes just as good without.

INGREDIENTS - makes 16/18 nice sized cupcakes

• 1 1/4 cups of brown sugar
• 3/4 cup of vegetable oil
• 3 eggs
• 1 1/2 cups of all purpose [or plain] flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoons of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 2 1/2 cups of grated carrots - around 5/6 medium sized carrots
• 1/2 cup of raisins

Place the sugar and vegetable oil into a bowl mix together for 2 to 3 mines. Add in the eggs one by one followed by the flour, baking powder and baking soda alongside the cinnamon and ginger mixing well. Stir in the grated carrots and add in the raisins. Spoon into the cupcake cases and place in a preheated oven at 180C/350F, baking for 20 minutes until golden and cooked through.

Do you partake in the odd bit of carrot cake?