Carrot and Orange Cupcakes

6 servings

40 minutes

Carrot-orange cupcakes are a vibrant blend of flavors combining the sweetness of carrots, the freshness of oranges, and warm spice notes. Their history begins in American cuisine, where carrots have long been used in baking to add tenderness and natural sweetness to the batter. The aroma of cinnamon and ginger makes the cupcakes cozy, while raisins add a pleasant texture. These cupcakes are perfect for morning coffee or tea time and pair wonderfully with soft cream or frosting. Thanks to the yogurt in the recipe, they remain airy and moist. This dessert is suitable not only for special occasions but also for everyday sweet moments.

Energy value per serving

• Calories: 392
• Proteins: 3.8g
• Fats: 17.6g
• Carbohydrates: 55.8g

Ingredients

• Vegetable oil: 100 ml
• Sugar: 150 g
• Wheat flour: 125 g
• Natural yoghurt: 100 ml
• Baking powder: 0.3 tsp
• Soda: 0.8 tsp
• Cinnamon: 0.3 tsp
• Carrot: 150 g
• Ground ginger: 0.3 tsp
• Oranges: 0.5 pc
• Raisin: 100 g

Cooking steps

1. Grate 150 grams of carrot (usually from one large carrot or two small ones). Grate the zest and squeeze the juice from half an orange.

   Required ingredients:

   • Carrot: 150 g
   • Oranges: 0.5 piece

2. In a large bowl, mix yogurt, sugar, vegetable oil, and orange juice. Sift flour with baking powder and soda into it, add spices and mix until smooth. Add grated carrot, orange zest, and raisins, and mix again.

   Required ingredients:

   • Natural yoghurt: 100 ml
   • Sugar: 150 g
   • Vegetable oil: 100 ml
   • Oranges: 0.5 piece
   • Wheat flour: 125 g
   • Baking powder: 0.3 teaspoon
   • Soda: 0.8 teaspoon
   • Cinnamon: 0.3 teaspoon
   • Carrot: 150 g
   • Oranges: 0.5 piece
   • Raisin: 100 g

3. Preheat the oven to 180 degrees; fill paper cupcake liners about two-thirds full with batter and bake for 25-30 minutes.

4. Ready cupcakes can be decorated with cream or covered with sugar glaze.

   Required ingredients:

   • Sugar: 150 g