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Orange & Carrot Cupcakes

For lovely light cupcakes it is essential to grate the carrot on the smallest holes on your grater or they will end up stringy as the cooking time is not long enough to soften a thicker grate of carrot. When baking something sweet I like to boost up the protein so to balance out the sugar hence the use of 3 eggs and ground almonds. This recipe could also be made into a moist cake (bake for 30-35 minutes).
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

DRY

  • 1 cup flour GF: use 3/4 cup brown rice flour and 1/4 cup tapioca/ cornflour
  • 1/2 cup ground almonds or other nuts or same quantity flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup unrefined sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • Zest of 1 orange

WET

  • 3 free range eggs
  • 100 ml olive oil or melted butter
  • Juice of 1 orange
  • 1 medium sized carrot finely grated

Instructions

  • Preheat oven 180C. Line a muffin tray with cupcake cases.
  • Combine dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl and whisk together. Make a well in the dry and pour in the wet mix along with the finely grated carrot.
  • Fold together with a spatula until JUST combined, do not over mix or the cupcakes will be tough.
  • Spoon into cupcake cases and bake for 20 minutes at 180C until risen, and nice and golden on the top. Cool the cupcakes on a wire rack. Decorate with lavender flowers once cool.