I’ve never actually made carrot cake before and I had a real craving for something nice and cinnamon-ey.
I love the smell these made while they were baking. All the cinnamon made the flat smell nice and like Christmas!
I tried making a gluten free version first from Babycakes but it failed miserably, but Martha Stewart came to the rescue in the end.
Let the Christmas baking begin!
1 pound carrots, grated
1/3 cup buttermilk
2 cups sugar
1 1/2 cups vegetable oil
1 1/2 tsp vanilla
3 cups plain flour
1 tsp baking soda
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
- Pre-heat the oven to 325 F/160 C and line a muffin tray with paper liners. In a large bowl whisk together the carrots, eggs, buttermilk, sugar, oil and vanilla.
- In a small bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
- Stir the flour mixture into the carrot mixture until combined. Fill each case two thirds full and bake for 23 to 28 minutes rotating half way through.
- Transfer to a wire rack to cool and frost with cream cheese frosting. Store in a sealed container.
adapted from Martha Stewart Cupcakes (makes 24 cupcakes)