These are perfect for an Easter dinner dessert.
Ingredients:
-1 cup finely grated carrots
-1/3 cup yogurt
-1 teaspoon vanilla extract
-1/3 cup granulated sugar
-1/3 cup brown sugar
-1/3 cup canola oil
-3/4 cup all-purpose flour
-1/4 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/4 teaspoon ground cardamom
-1/4 cup chopped toasted pistachio nuts
-1/4 cup golden raisins, soaked in Orange juice for 10 minutes (optional)
Instructions:
Preheat the oven to 350° Fahrenheit. In a large bowl, using a whisk or handheld mixer, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil. In a separate large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Add the dry ingredients to the wet a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain. Add the chopped pistachio nuts and golden raisins, and combine completely. Fill cupcake liners two-thirds of the way and bake for 18-22 minutes. Transfer to a cooling rack, and let cool completely before frosting. For a decoration, add a little carrot to the top. You can buy them pre-made, or you can make your own.
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See next page for frosting recipe.
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