Orange and carrot cupcake
This recipe will give you the benefits of carrot, rich in carotenoids and a good source of vitamin C (antioxidant), K (helps in blood clotting and catch the calcium in bone) and potassium (essential to balance the fluid). It also contains vitamins B1 and B6, manganese (helps build strong bones) and high in fibre.
In this recipe I have also included wholemeal flour, it is a great source of folic acid (B9), vitamin E (antioxidant), also provides minerals such as zinc (strengthens the immune system), magnesium (necessary for good bone development, nerve function, for example) and manganese. The large amount of fibre in this meal reduces high cholesterol, stable blood sugar in the blood and relieves constipation. Also strengthens heart health and reduces the risk of developing type 2 diabetes.
- 1/2 cup rapeseed oil.
- 1/2 cup coconut palm sugar.
- 1 egg at room temperature.
- 1 cup finely grated carrot.
- 1/2 teaspoon finely grated orange zest.
- 1 1/2 cup self-raising wholemeal flour.
- 1/2 teaspoon baking powder.
- 1 teaspoon cinnamon.
- 1/2 teaspoon nutmeg
- Preheat oven to 180ºC and grease and flour, I used a silicone cupcake case.
- Whisk oil, sugar and egg to blend. Stir in grated carrot and orange zest. In a separate bowl, sift your flour with cinnamon, baking powder, nutmeg and salt. Stir your mixture in carrot mixture and stir just until blended.
- Scrape into prepared cupcake pan or in your silicone muffin case and bake for 15 minutes, until a tester inserted in the centre of the cupcake comes out clean. After cooled for 10 minutes, turn cupcakes out to cool completely.
*You can use your favourite sugar, but you should adjust the quantity, whether is necessary.
**Do not open the oven before 10-12 minutes. Cooking time depends on your oven.