Goodness of carrots in a cupcake

My little 2 year old simply loves the concept of cakes. Not that he relishes eating them so much, but the whole idea of cake is equivalent to celebration for him. Courtesy birthday cakes, where you blow candles and everyone claps and then there are balloons and choclates....Got the drift? So to put him on this festive mood, I like to bake a cake for him. And this time it was carrot cupcakes. Simple and tasty. And this recipe was again from one of my favourite blog simplyrecipes, wth a minor modification.

Carrot Cupcake Recipe

Recipe Source: Simply Recipes

Preparation Time: 20 minutes

Cooking Time: 25 minutes (plus 5-7 minutes for cooling)

Makes 8 cupcakes

Ingredients:1/4 cup of chopped walnuts

2 carrots, peeled and grated

1 medium egg

1/4 tsp of vanilla extract

1/2 cup of sugar

1/4 cup of vegetable oil

1/2 tsp of orange zest

1 cups of all-purpose flour

1/3 teaspoon of baking soda

1/2 teaspoons of baking powder

Pinch of salt

1/4 tsp of nutmeg powder

1/4 tsp of ground cardamom

Method:Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

Place the carrots, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.

In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool.

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