This recipe is from Beth Bader of Kids Cuisine and the Expatriate's Kitchen.

Beth recommends a cream cheese frosting, so you may want to try this dairy-free version.

Ginger-Carrot Raisin Cupcakes

For the dry ingredients, mix together:
1 1/2 cup plus 1 tablespoon whole wheat flour
1/2 tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

For the “wet” ingredients, cream together:
1 cup brown sugar
3 large eggs
1 tsp. orange extract
1/2 cup canola oil (or you can sub in 1/2 cup applesauce)

Fold in last:
3 1/2 cups shredded carrots
1 cup raisins
2 tbs. chopped crystallized ginger

Preheat the oven 350 degrees.

Mix the dry ingredients in a separate bowl. Using a mixer, cream together the wet ingredients for one minute. Add the dry ingredients and mix just until combined well. Add the carrots, raisins, and ginger, and mix again just until combined. Spoon batter into 12 muffin cups. Bake for about 30 minutes or just until a toothpick inserted in the center comes out clean. If you are planning to frost, let them cool completely first.

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