Whole Wheat Carrot Cupcakes
 
Cook time
Total time
 
Serves: 18
Ingredients
  • 3 cups grated carrots
  • 1 cup oil
  • 2 cups whole wheat flour
  • 2 eggs
  • 1 cup toasted walnuts, broken into small pieces
  • 1 tsp baking soda (if using Indian baking soda my mom advices to use only ½ tsp)
  • 1 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 1¾ cups granulated sugar (my mom uses powdered sugar, but sugar in India is more coarse than the sugar we use in the States)
  • Cream cheese frosting, optional
Instructions
  1. Toast the walnuts at 425 F for 8-10 min. Chop into small pieces.
  2. Preheat oven to 350F (check the post link above for domed cupcakes- in that case preheat after step )
  3. Cream the sugar and oil in a stand mixer fixed with a paddle attachment.
  4. Add eggs one at a time, beating for 10 seconds before each addition.
  5. Sift the dry ingredients in a large bowl.
  6. Mix the dry ingredients into the wet ingredients.
  7. Gently fold in the walnuts and grated carrots.
  8. Using an ice cream scoop, scoop batter into cupcake liners lined muffin pans.
  9. Bake at 350 F for 30-40 minutes, or until tester comes out clean (start checking around 26 minutes).
  10. Let cool in pan for 5 minutes. Remove from pan and let cool on wire rack before frosting.
  11. I used cream cheese frosting and topped each cupcake with shaved walnuts and cinnamon chips.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/03/27/march-daring-bakers-challenge/