Carrot cupcakes with ginger

Soft and fragrant cupcakes made from carrot dough with cinnamon and ginger.

Ingredients

• Carrots (medium) - 2 pcs.
• Sugar - 120 g
• Eggs - 2 pcs.
• Flour - 60 g
• Vegetable oil (odorless) - 80 ml
• Ground cinnamon - 1 tsp topless
• Baking powder - 0.5 tsp
• Dried ground ginger - 2 pinches
• Salt - 1 pinch

Directions

1. Grate the carrots on a fine grater into a deep bowl.
2. Sift wheat flour, add baking powder, cinnamon and ground dried ginger into it. Stir.
3. Break chicken eggs into a deep container, add sugar, salt and pour in odorless vegetable oil. Whisk.
4. Add carrot mixture and stir. Add the dry ingredients and mix again very thoroughly so that no lumps form.
5. Carrot dough is ready!
6. Divide it into cupcake liners. You do not need to grease the molds - vegetable oil is already present in the dough.
7. Bake the cupcakes for about 20 minutes at 180 degrees in a preheated oven.
8. You can fill carrot cupcakes with any cream after cooling, or sprinkle with powdered sugar and serve with jam for dessert. Serve carrot muffins with a cup of tea or coffee.