I can never get enough with carrot cakes, i have three varieties of carrot cake already in this blog..Check out the best carrot cake ever recipe, american classic carrot cake and carrot raisan cake..This is a cupcake version of it and it turned out so moist and juicy. I frosted it with a cream cheese frosting
Baking Time : 25 to 30 mins
Makes : 12 Cupcakes
Recipe Source: Joyofbaking
All Purpose Flour / Maida - 1 ⅓ cup / 160 grams
Baking Soda - 1 tsp
Cinnamon Powder - 1 tsp
Nuts - ½ cup chopped (I used Almonds, Cashews & Pista)
Carrots - 1.5 cup grated
Pineapple - ½ cup pureed
Sugar - ¾ cup / 150 grams
Eggs - 2
Oil - ¾ cup / 180 ml
Vanilla Essence - 2 tsp
Take flour, baking soda, cinnamon powder, nuts and carrots in a bowl. Mix well and set aside.
Take oil, sugar, vanilla in a bowl and mix well so the sugar melts.
Add in pineapple puree and mix well.
Add in eggs and beat till it is mixed
Add in the flour carrot mix and fold well.
Line muffin tray with cupcake cases. use a icecream scoop to fill the cupcake cases.
Bake this for 25 to 30 mins, insert a toothpick to see whether the cake is done, if the toothpick comes out clean then it is done..
Remove it from oven, allow it to cool completely,
Once it is cooled, frost it with cream cheese frosting..
|Take all your ingredients|
|Line muffin tray with cupcake cases|
|Take flour in a bowl|
|add in cinnamon powder|
|add in baking soda|
|add in grated carrots|
|toss well with the flour|
|Take oil in a bowl|
|add in sugar|
|add in some vanilla essence|
|add in pineapple puree|
|add in eggs|
|add in flour and carrot mix|
|time to fill|
|use a scoop to take the batter|
|fill the muffin case|
|time to bake|
|frost the cupcake with cream cheese frosting..LINK|