Whole Wheat Carrot Cupcakes
- 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
- Toast the walnuts at 425 F for 8-10 min. Chop into small pieces.
- Preheat oven to 350F (check the post link above for domed cupcakes- in that case preheat after step )
- Cream the sugar and oil in a stand mixer fixed with a paddle attachment.
- Add eggs one at a time, beating for 10 seconds before each addition.
- Sift the dry ingredients in a large bowl.
- Mix the dry ingredients into the wet ingredients.
- Gently fold in the walnuts and grated carrots.
- Using an ice cream scoop, scoop batter into cupcake liners lined muffin pans.
- Bake at 350 F for 30-40 minutes, or until tester comes out clean (start checking around 26 minutes).
- Let cool in pan for 5 minutes. Remove from pan and let cool on wire rack before frosting.
- 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/
3.5.3208