Eggless Carrot Cupcakes

It's moist and suitable for all and can be frozen.


  • 2 cups cake flour
  • 1/2 cup corn flour
  • 1 tsp. mixed spice
  • 1/2 salt
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 3/4 cup brown sugar
  • 2 cup grated carrot
  • 1 cup yogurt or cream
  • 3/4 cup sunflower oil
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  • 1/4 cup golden syrup
  • 1/4 cup blanched and chopped almonds and raisins


Preheat oven to 355 degrees F (180 degrees C). Grease and line muffin tray.

Sift dry ingredients in large basin to incorporate air. Add the sugar and mix. Combine the oil, syrup and cream together and beat for few seconds. Pour the oil mixture to the dry ingredients and mix till all blends well. Add the carrots and raisins and almonds and mix into a batter. Use a little milk if the batter is too thick.

Spoon into muffin tray and bake. Takes 30-35 minutes.

When done, use a wooden skewer to test. If you use a metal skewer for eggless cakes, the cake sinks and becomes doughy.

Servings: 12
Time:15 Minutes Preparation Time
30 Minutes Cooking Time

Source: From a friend

By Dorty from SA

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