OK, so it was not "tomorrow", but I think it is still timely enough.I've been planning to try myself at baking carrot cupcakes for ages, and now that I'm on vacation (3 posts on the blog in few days - isn't it obvious?) I have decided that I should be waisting no more time.
I have found the recipe on the Internet, since no carrot cupcakes or cakes are in any of the recipe books I have at home (carrot cakes are not common in Serbia, although my mom does have a recipe for some other carrot sweet). I know that it is risky to use a recipe that has no references, but it was my only option and luckily the risk has payed off.
To be honest, I did change a few things in the recipe (I realized only too late that I was missing some of the ingredients), so I didn't use the raisins at all and instead of walnuts I used a mixture of hazelnuts and almonds.
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The final outcome was great! This recipe is really superb. It was easy to prepare, didn't take a lot of time either. The cupcakes are very tasty and they bake to be nice and soft. The only thing that I would perhaps change is to put a little bit less sugar in the glazing, and to use baking powder instead of baking soda (because I personally don't like the way baking soda affects the taste, even though only slightly). I'll definitely try this recipe with these alternations, and let you know how it turns out.
