Mini carrot cakes

Preparation time: 10'

Baking time: 35'


  • 220 gr brown sugar
  • 150ml oil
  • 3 eggs
  • 225 gr all purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 5 medium carrots, grounded
  • 80 gr raisins

Beat the sugar with the oil until combined. 

Add eggs one by one while beating at the same time. 

Add flour, baking powder, baking soda and cinnamon and beat.

Add carrots and raisins and fold to mix.

Empty the mixture in the cupcake tin filling only 3/4.

Bake in a preheated oven at 170C for 30'-35' until golden brown.