Switch things up with these Ginger Carrot Raisin Cupcakes. They’re a delicious after-school treat as is, but can easily be party-ready with a dairy-free cream cheese frosting. The recipe was originally shared with us by Beth Bader via Kids Cuisine. Beth hasn’t been actively writing in a few years, but her blog remains up at Expatriate’s Kitchen.
Special Diet Notes: Ginger Carrot Raisin Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- 1½ cups + 1 tablespoon whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- 3 large eggs
- ½ cup non-GMO canola oil or your favorite baking oil
- 1 teaspoon orange extract
- 3½ cups shredded carrots
- 1 cup raisins
- 2 tablespoons finely chopped crystallized ginger
- Preheat your oven to 350ºF and grease or line 12 muffin cups. If using silicone, you don't need to grease, but place the muffin cup pan on a baking sheet to keep it level.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- Add the brown sugar, eggs, canola oil, and orange extract to a mixing bowl. Beat with a hand mixer for 1 minute to cream.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the carrots, raisins, and ginger.
- Spoon the batter into your prepared muffin cups.
- Bake for 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- If you are planning to frost the cupcakes, let them cool completely first.