Carrot Cupcakes

Name: Carrot Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 80 min
Yield: 10
Cuisine: Switzerland
Ingredients: 50 g whole egg (whisked); 150 g granulated sugar; 100 g sunflower oil; 200 g crème fraîche; 320 g grated carrots; 10 g candied ginger pieces; 200 g white flour; 8 g baking powder

Healthy and delicious cupcakes

Moist Carrot Cupcakes

A carrot cupcake? You’d normally expect to find carrots in savoury dishes, but they can also be used to make sweet baked goods. It sounds unusual, but it’s now a widely used and popular ingredient in cake batter. Carrots actually make for a particularly moist and soft batter. Despite this healthy ingredient, you needn’t worry about a taste that takes some getting used to – even with vegetables, your cupcake will taste sweet and delicious. At the same time, your carrot cupcake will be healthier, lower in calories and packed with more vitamins. So you can enjoy it with a clear conscience. By the way, it’s just as easy to make as normal cupcakes. So off to the greengrocer’s!

Key figures

Quantity: 12 pieces

Baking time: approx. 25 minutes

Difficulty: Easy

Shelflife: 5 days

Carrot cake

Whole egg (beaten)		50 g
Granulated sugar		150 g
Sunflower oil		100 g
crème fraîche		200 g
Carrots \| grated		320 g
Pieces of ginger \| candied		10 g
plain flour		200 g
Baking powder		8 g

Cupcake molds colored, extra strong, 100 pieces

Ready-to-ship quantity: 0

CHF6.90

White flour, 1 kg

Ready-to-ship quantity: more than 20 pieces

CHF4.50

Cupcake Cups White, 200 pieces

Ready-to-ship quantity: more than 20 pieces

CHF6.40

How to make carrot cake

The mixture makes 12 cupcakes

First, preheat the oven to 160°C (fan), so that it’s at the right temperature when you’re ready to bake the mixture.

Start by beating the eggs and caster sugar together in a bowl until light and fluffy. Now add the sunflower oil and crème fraîche to the fluffy mixture and mix thoroughly. You can then add the grated carrot and ginger to the mixture and fold them in gently.

Next, mix the flour and baking powder together in a separate bowl, then add this to the mixture and mix until you have a smooth batter. Finally, divide the batter evenly between the muffin cases (each cupcake will take about 85 g) and bake the cupcakes for about 25 minutes in an oven preheated to 160°C. Then leave them to cool and decorate them if you like.