CARROT AND RAISIN CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (170 g) (6oz) flour

2⁄3 cup (130 g) (4.6oz) brown sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

5 ounces (150 g) peeled carrot

1 tsp cinnamon

7 tbsp (100 g) (3.5oz) water

6 1⁄2 tbsp (90 g) (3.2oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) raisins

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Cinnamon

NUTRITIONAL VALUES

Calories: 125kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.7g
Protein: 3.1g
Sugar: 13.8g
Sodium: 160mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, baking powder, and cinnamon). The carrot should be minced. In a saucepan, bring raisins to a boil and cook for 10 minutes. Using a food processor or hand blender, strain and mince the ingredients.

To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.