Ginger-Carrot Raisin Cupcakes

Ginger-Carrot Raisin Cupcakes
Prep time
Cook time
Total time
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 thisdairy-free version.
Serves: 12 cupcakes
For the dry ingredients, mix together:
  • 1½ cup plus 1 tablespoon whole wheat flour
  • ½ tbs. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
For the “wet” ingredients, cream together:
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tsp. orange extract
  • ½ cup canola oil (or you can sub in ½ cup applesauce)
Fold in last:
  • 3½ cups shredded carrots
  • 1 cup raisins
  • 2 tbs. chopped crystallized ginger
  1. Preheat the oven 350 degrees.
  2. Mix the dry ingredients in a separate bowl.
  3. Using a mixer, cream together the wet ingredients for one minute.
  4. Add the dry ingredients and mix just until combined well.
  5. Add the carrots, raisins, and ginger, and mix again just until combined.
  6. Spoon batter into 12 muffin cups.
  7. Bake for about 30 minutes or just until a toothpick inserted in the center comes out clean.
  8. If you are planning to frost, let them cool completely first.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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