This child-friendly, nutrient-dense carrot cake recipe is enhanced with the addition of goji berries, or wolfberries. Often called a superfood, goji berries are packed with a whole load of nutrients. Containing all eight essential amino acids and a high levels of healthy antioxidants, Goji berries are known for their anti-aging effects, and benefits to eye and immune health.
What you’ll need
- 1 cup unbleached all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2/3 cup vegetable oil
- 1/3 cup firmly packed light brown sugar
- 4 eggs
- 2 medium sized carrots, scrubbed and shredded
- 1/3 cup goji berries
How to make it
- Preheat oven to 350 deg F/ 180 deg C.
- In a bowl, sift together flour, cinnamon, salt, baking powder and baking soda.
- In a separate bowl, beat oil, brown sugar and eggs together well.
- Add sifted ingredients and mix only until just combined. Fold in grated carrots and goji berries.
- Line a 12-cup muffin (or 24-cup mini muffin) pan. Fill cups two-thirds full and bake for 20-25 minutes (15-18 minutes for mini muffins) or until a toothpick inserted in the centre comes out clean.
- Remove tin from oven and cool for 10 minutes
- Remove cupcakes from tin and allow to cool before serving or frosting.
- Keep in the fridge in an airtight container for several days
Notes:
- We used a mix of purple and orange carrots, either can be used.
- As this cupcake is oil-based, it can be eaten straight out of the fridge.