Carrotcake cupcakes

Carrotcake recipe

  • 3 eggs
  • 270 g sugar
  • 180 g flour
  • 1 tsp vanilla sugar
  • 3 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • pinch of salt
  • 2/3 cups sunflower oil
  • 2 cups grated carrots
Preheat the oven to 175 degrees C (350 degrees F)

Mix the eggs with the sugar until it turnes white and a fluffy.
Mix all the dry ingredients and turn into the egg-sugar mix with a spatula.
Add the carrots and sunflower oil.
Put cupcake liners into a cupcake tray and add the mixture.
Keep in mind that you don’t want to fill the liners up more than 2/3 of the way.

Bake in the middle of the oven. Time might vary, but cook until golden and firm to the touch.
Let them cool completely before frosting them.

Link to buttercream frosting:


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