Carrot cupcakes with ginger and cinnamon

Agree, sometimes you want something unusual. Carrot muffins are just for such a case, because we rarely use carrots for making desserts. And in vain, because carrots are a very healthy product, and its juiciness and brightness, combined with spices, opens up new facets of the taste of familiar and beloved cupcakes.

Ingredients

• Carrots - 450 g (3-4 pieces)
• Wheat flour - 250 g (1.5 cups)
• Chicken egg - 3 pcs.
• Sugar - 150 g (1 cup)
• Vegetable oil - 100 ml
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Ground ginger - 1/2 teaspoon
• Baking soda - 1/2 teaspoon
• Baking powder - 1.5 teaspoons
• Vanillin - 1/2 teaspoon
• Salt - a pinch
• For decoration (optional):
• Powdered sugar

Directions

1. Sift flour, mix with baking powder, soda, salt, cinnamon, ginger and nutmeg.
2. My carrots, peel and rub on a coarse grater.
3. Break the eggs into a deep bowl, put the sugar and pour in the vegetable oil.
4. Beat the eggs with a mixer until the sugar dissolves.
5. In the resulting creamy mass, add vanillin and grated carrots.
6. Mix well with a mixer.
7. In parts, pour the flour mixture to the liquid ingredients with carrots and bring the mixer at a slow speed until smooth. Cake dough is ready.
8. We turn on the oven at 190 degrees.
9. Pour batter into cupcake liners, filling them halfway. I use silicone molds, they do not need to be lubricated. If you have metal molds, grease them with vegetable oil. We bake cupcakes in the oven for 20-25 minutes at 190 degrees.
10. We take out the finished muffins with carrots from the oven and leave them in the molds for 10 minutes. Then take the cupcakes out of the molds and let them cool completely.
11. Carrot cupcakes with ginger and cinnamon are ready. Before serving, decorate the cupcakes with powdered sugar if desired.