Orange Carrot Cupcakes

Ingredients for 12 servings:

• 100 g brown sugar
• 50 ml oil (tasteless)
• 1 tsp vanilla sugar or vanilla syrup
• 1 egg(s) (size M)
• 1 pinch of salt
• 100 g carrot(s), grated
• ½ orange(s), juice AND grated peel
• 1 tsp baking powder
• 125 g flour
• 30 g fine oat flakes
• 1 pinch(s) cinnamon (optional to taste)
• 1 pinch(s) nutmeg (optional to taste)
• 1 pinch of ginger (optional to taste)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Orange-Carrot Cupcakes / nut-free / suitable for allergy sufferers

Line a 12-cup muffin tin with paper baking cups and set aside. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Beat the sugar, vanilla sugar, oil, salt, and egg with a mixer until frothy. Slowly stir in the orange juice, orange zest, and carrots. Combine the flour with the oats, spices, and baking powder, then add to the batter. Stir well until a smooth batter forms. Divide the batter among the paper baking cups and bake for about 18 to 20 minutes. Let the cupcakes cool on a wire rack. Vanilla Cream Cheese Frosting goes perfectly with this. Great recipes for this are included in the database.