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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, carr...
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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 with beets, contain more sugar than most other vegetables which might explain their use in desserts.

Lets cook with step-by-step pictures.


Now lets see how to cook:

 Carrot   Cupcakes



















Prep time
Cook time
Total time
Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste.
Author: Shalini
Recipe type: Breakfast
Cuisine:British
Serves: 10 servings
Ingredients:
  • Carrot grated - 1 cup
  • Flour - 1 1/4 cup
  • Sugar - 1/4 cup
  • Brown sugar - 1/4 cup
  • Cinnamon powder - 1 tsp
  • Ginger powder - 1 tsp
  • Baking powder - 2 tsp
  • Baking soda - 1 tsp
  • Salt - 1 tsp
  • Oil - 1/4 cup
  • Vanilla extract - 1 tsp
  • Milk - 1/4 cup (if required)
  • Roasted walnuts - 1/2 cup
  • Eggs - 2
Instructions
  1. Take a large mixing bowl, to that add 1 1/4 cup of  flour, 1/4 cup of sugar and brown sugar, cinnamon powder 1tsp and ginger powder 1 tsp mix.
  2. Then add baking powder 2 tsp, baking soda 1 tsp and salt 1 tsp mix.
  3. Add roasted walnuts- 1/2 cup and mix finally.
  4. Crack 2 eggs, with 1/4 cup of oil, vanilla extract 1 tsp and mix gently.
  5. If the batter is very thick to mix add 1/4 cup of milk and mix
  6. Finally add grated carrots and mix them finally.
  7. Take small scoop of cake batter and pour them into cupcake lined cupcake tray.
  8. Bake them in pre-heated oven for 180 degree for 2 min.
  9. This cake will be fresh when kept outside for 1 week.
  10. Happy Easter to all!!
Pictorial:
Take all items

Take a bowl

add flour

sugar 

brown sugar

cinnamon, ginger powder

baking powder, baking soda and salt

roasted walnuts

mix everything well

Crack 2 eggs

with oil

vanilla extract

mix gently 

add milk if batter is been very thick

give a mix

like this

add grated carrots

finally mix

pour them into cupcake tray

bake them in pre-heated oven in 180 for 20mins

after baking cool them and unmold 



 

this can be kept outside for 1 week , store them in air tight jars



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