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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Majestic and Moist New Year's Honey Cake - N'0ven Bake at Pressure Cooker.

Majestic and Moist New Year's Honey Cake - N'0ven Bake at Pressure Cooker.

 Jews eat honey cake on Rosh Hashanah, AKA Jewish New Year, as a symbol of hope for a sweet year to come. This one is deliciously moist with an alluringly crisp edge.

 I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later. This one is queen of the realm—rich, in a word, majestic in taste and stature.

 One day when my Daughter said she wants to try this cake, she declared, “I’m going to make a honey cake!” I don’t know if she even knew Ingredients, but she does love honey, and I love her, so we started to bake this cake as New Year Fun.

This morning I learned inadvertently that honey cake, paired with a cup of coffee, makes a great breakfast. 

  check out my other cake: N'Oven- PLUM CAKE (traditional Christmas cake) -RUM PLUM CAKE-Pressure cooker

Warm spiced plum muffins recipe-N'OVEN Muffins (pressure cooker)

German Checkerboard Cookies - N'0ven Cookie in cooker.


Whole Wheat Dates Cookies- N'OVEN cooking No sugar cookies.

A LITTLE TRICK THAT MAKES THIS HONEY CAKE PURE MAGIC

Remember those crisp edges? Before baking, drizzle a bit of honey over the batter. It caramelized in the oven, giving the bottom and edges of the cake an extra crispiness as well as the deep, rounded flavor of caramelized honey.
Pre-Heating the PRESSURE COOKER/Heavy Pan 
REMOVE THE GASKET AND WHISTLE FROM THE COOKER LID AND COVER AND BAKE. IF YOUR USING COOKER LID DONT ADD ANY WEIGHT ON IT.
PRE-HEAT BY PLACING THE STAND inside FOR 15MINS AND COVER WITH LID AND PLACE SOME HEAVY OBJECT ON IT SO THAT HOT AIR DOESNT ESCAPE 




They are so sweet and delicious and perfect for packing in school Snacks!

Lets cook with step-by-step pictures.

Now lets see how to cook:

Majestic and Moist New Year's Honey Cake - N'0ven Bake at Pressure Cooker.



Prep time
Cook time
35min
Total time
45min
They are so sweet and delicious and perfect for packing in school snacks!

Author: Shalini
Recipe type:Dessert
Cuisine: Indian
Serves: 10 servings
Ingredients:
  1. Wheat flour/ maida - 1.5cups
  2. Oil or Melted Unsalted butter - 1/2 cup
  3. Brown Sugar/ Normal sugar -1/2 cups
  4. Milk - 1/2 cup
  5. Eggs - 1
  6. Baking soda - 1/2 tsp
  7. Baking powder- 1 tsp
  8. Salt- 1/4 tsp
  9. Vanilla extract -1 tbsp 
  10. Honey - 2 tsp
  11. Fruit Jam - 2 tsp
  12. Desiccated coconut- 2 tsp
  13. Water 1 tsp
Instructions:

  1. In a bowl add 1 egg whisk it well, to that add 1/2 cup sugar and mix well until it get dissolve, now pour 1/2 cup of milk, 1/2 cup of oil, 1 tsp of vanilla extract, mix all items well.
  2. To this wet mixture add 1.5 cups of maida, 1 tsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of salt. Sieve all well and mix well, dont over mix it,
  3. Pre-heat the cooker for 15min in low medium flame.
  4. Pour the cake batter into oil Greased pan.
  5. Place it inside the Pre-heated cooker and cover and bake it for 35 mins in medium low flame.
  6. Check weather the cake it been fully baked by poking the knife into the cake if the knife comes out with sticky batter, cook again for few more mins, if it comes out clear, off the flame and take out the pan and let it cool, Remove the cake from the pan only after cooling it completely. 
  7. Poke the entire cake with the help of fork.
  8. Add 1 tsp of sugar in sauce pan , add 1 tsp of water and bring to boil, off the flame, Now add 2 tsp of honey and mix well. Now add this syrup on the cake.Dont add the honey syrup too muck it will make the cake soggy.
  9. In the same pan add 2 tsp of any fruit jam and add 1 tsp of water and melt it.
  10. Apply the jam paste on the cake and sprinkle desiccated coconut.
  11. Serve and you can keep it in air tight container for min 2days.  
Pictorial:
Take all items.


In a bowl add 1 egg.

Whisk it.

1/2 cup sugar.

Mix it well.

Pour 1/2 cup of oil/Melted unsalted butter.

Mix all well.

Now add 1/2 cup of milk.

1 tsp of vanilla extract.

Mix all well.

Add in 1.5 cup of Flour.

1 tsp of baking powder.

1/2 tsp of baking soda.

1/4 tsp of salt.

sieve it.

Mix all.

Grease the pan with oil and place butter paper.

Pour the cake batter,

Tap twice.

Place the pan in Pre-heated cooker.

Bake it for 35mins and check by placing a knife if it comes out wet bake few more mins.

Check!

If knife comes out clean than it is baked fully.

Remove the pan from cooker and let it cool to room temperature.


Now poke the cake fully with the fork.

In a sauce pan add 1 tsp of sugar.

Add 1 tsp of water. melt it , off the flame.

To this add 2tsp of honey.

Add this honey syrup on the poked holes dont pour too much, it will turn soggy.

To the same pan add 2 tsp of any fruit jam.

Melt the jam.

I used little watery since my daughter liked little mild but you can make it more thick.

Apply the fruit jam.


Sprinkle desiccated coconut.

Serve!!

Since we have added coconut this cake wont last for more than 2 days, so keep it in fridge in air tight container.

Hope you all give a try!!!
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