Pistachio Carrot Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 ½ cups light brown sugar
- 1 ¾ cups self-rising flour (sifted)
- 1 tsp baking soda
- 2 tsps Mixed spice
- ¼ tsp grated Nutmeg
- 2 eggs
- ⅔ cup sunflower oil
- 4 cups grated carrots
- 1 unwaxed Orange (finely grated zest)
- 4 Tbsps chopped Pistachio
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the sugar, flour, bicarbonate of soda and spices in a mixing bowl.
3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots, orange zest and pistachios.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
