Here's my carrot cake recipe. Apologies for metric measurements - it's what I know!
I haven't tried baking it as cupcakes but can't think of any reason while it won't work. Obviously, you'd need to reduce the cooking time.
Check out my blog (at the end of this post) for an absolutely fantastic chocolate cake recipe. Again, I haven't tried it out as a cupcake but worth a try. Post a comment if you try it and it works - I would love some feedback.
600g plain flour
4 tsp Bicarbonate of soda
4 tsp Baking powder
4 tsp cinnamon powder
600g caster sugar
900g grated Carrots
400g shelled walnuts, finely chopped
600ml vegetable oil
8 Eggs, beaten
3 bananas, mashed
4 tsp vanilla essence
1) Preheat the oven to 180C. Grease and line a 1/1 gastro tray.
2) Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl. Stir in the caster sugar, carrots and walnuts.
3) Pour in the corn oil, and add the eggs, banana and vanilla essence. Stir to mix, and then beat for one minute until everything is combined.
4) Pour the cake batter into the prepared tin and bake in the centre of an oven for about 40 minutes, or until risen and firm to the touch. Remove the cake from the oven and leave to cool for 5 minutes before turning out onto a rack. Leave to cool completely.