I learned this recipe from Mr. Alton Brown, one of my culinary teachers from the Food Network. I love this cupcake recipe because I do not need a mixer. It’s super easy to make and super reliable. I always make them to raise funds for the Yoga Center… people can’t get enough of them. They’re moist, chewy, and taste delicious. I usually make them without the traditional cream cheese frosting because of all the dairy-free people at the center. But I will make some with cream cheese frosting and share the recipe with you.
Also, these cupcakes are the 1st recipe I am making for my “catering/baking” business. I am looking to understand if my next serious career move should be something regarding my cooking and selling these cupcakes are a start… The picture is from the dry run I did before I actually go out and sell these to people. I know I still need to make them larger, so I am playing around with quantities… but for your personal enjoyment, the measures in the recipe work very well.
Adapted from an original recipe from Alton Brown
2 ½ cups, whole-wheat or spelt flour
About 5 medium carrots, grated medium
1 tsp baking powder
1 tsp baking soda
¼ tsp ground cinnamon
¼ tsp freshly ground nutmeg
½ tsp salt
1 ½ cup brown sugar, firmly packed
4 ½ tsp egg replacer mixed with 6 tbs of water
6 oz plain yogurt
6 oz vegetable oil ½ cup raisins ½ cup chopped walnuts
- Preheat oven to 350 degrees F.
- Measure the flour, baking powder, baking soda, spices, and salt in a large mixing bowl and whisk to sift and combine. Add the carrots to this flour mix and toss until they are well-coated with the flour.
- In the bowl of the food processor or in a blender, combine the sugar, egg replacer, vegetable oil and yogurt. Pour this mixture into the carrot mixture and stir until just combined. Add the raisins and walnuts and stir one last time to combine.
- Line cupcake pan with cupcake liners and pour about ¼ cup batter measure per cupcake. Bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes.
- Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, take the cupcakes out of the pan and allow them to cool completely.