A friend gave me this recipe years ago and it makes lovely moist carrot cake style cupcakes. They also freeze really well, so if you happen to bake too many, pop a few in the freezer. You can add nuts to the recipe, but I never bother, as my kids wouldn't eat them with nuts in.
2 eggs (I use large)
140 ml vegetable oil
200 g soft brown sugar
300 g grated carrots
100 g raisins
75 g pecans, chopped (optional)
180 g self raising flour
pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp mixed spice
Preheat oven to 170°C (150°C fan). Place 15 cupcake cases in a cupcake/ bun tin - you may actually make more than that.
Beat the eggs in a large bowl and then add the oil, brown sugar, grated carrot, raisins and pecans (if using) and mix well.
Sift in the remaining dry ingredients and mix well with a large metal spoon.
Spoon the mixture into the cupcake cases. I use an ice-cream scoop.
Bake on the middle shelf of your oven for 25 - 30 minutes or until a skewer inserted in the middle comes out clean.
Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
Allow to cool fully before decorating.
Some @thecakemum observations/tips:
The recipe can easily be doubled or halved, depending on the number of cupcakes you need.
These cupcakes are nice plain or with a topping. I've put vanilla buttercream, lemon buttercream and cream cheese frosting on them. Check my blog for buttercream recipes or see link (I hope it works!)