Mums are hungry people. I had a bunch of them coming to my house with their babies, and I needed to feed them something with a little bit of substance and didn't have much time for cooking. These were the result.
300g grated carrot
50g raisins or currants
2 eggs
130g brown sugar
120ml rapeseed (Canola) oil
½t vanilla extract
2t orange zest
120g plain flour
1t baking soda
pinch of salt
1t cinnamon
Set oven to 160ºC. Line three 12 hole mini-muffin tins with cupcake cases or papers. Combine grated carrots and raisins in a large bowl and set side. Beat the eggs and sugar together and then add the oil, vanilla extract and orange zest and beat well. Sift the flour, baking soda, salt, and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after each addition. Pour this mixture into the bowl containing the carrots and raisins and mix using a wooden spoon or spatula until they are well incorporated. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper. Place the trays in the oven and bake for approx 25 mins. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool.
~frosting~
1/2c butter
1/2c cream cheese
2c icing sugar
Beat until light & creamy.
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