Tuesday, April 3, 2012

Fun way to eat your carrots - Carrot cupcakes!


We are back in Singara Chennai and still sighing thinking about the awesome holiday that was. We are also slowly recovering from the holiday damages. I mean, u did'nt think all that 'hogging with reckless abandon' would just disappear like it never happened, right?? But me being me, i itch to bake. and hence this healthy twist. Carrot is an all time fav veggie, and it is way up there on my 'veggies wall of fame'.  So a good recipe where i can use freshly grated carrots AND bake it up as well is a winner for me and that is how i chanced upon this recipe. Thanks Nisha! :) This truly delish cake can be whipped up in under half an hour. and get this: WITH ingredients most likely already in your pantry right now. Seriously! Don't believe me? Try it! :)


Makes 17 small cupcakes
AP Flour - 1 cup
Finely grated carrot - 1 1/2 cup
Sugar - 1 cup and 2 tablespoons
Baking soda - 1 teaspoon
2 eggs
Vegetable oil - 1/2 cup and 1 tablespoon
Cinnamon powder - 1 teaspoon
Nutmeg grated or powder - 1/4 teaspoon
Dried Ginger - 1/4 teaspoon grated

Prepare the cupcake tin and line with liners. Preheat oven to 170 C.
Sift together the flour, the baking soda, cinnamon powder, ground ginger and nutmeg and pass through a sieve if necessary and keep aside.
Add the sugar to the oil and whisk till incorporated. Add the eggs one after the other, making sure they are thoroughly mixed before adding the next one.
Fold the flour into the mix and make sure you do not over beat. Fold in the grated carrot into this mix. Pour into cupcake liners or cake pan and pop into the oven. Bake for 20 minutes or till it passes the skewer test. Remove from the oven and cool on rack before devouring. I also did a lavender infused cream cheese frosting for the cupcakes, though i must admit, these cupcakes are just as fabulous even without the frosting. and now i shall leave you to enjoy these incredibly moist babies. How long did that take now, right? Are'nt you blown away by the results? These cakes are super good, right? ok, ok, i'll stop, but remember to bake a batch for your mom or dad or folks in law, or your sister or nephew or colleagues, or best bud,...someone! spread the love! :)

To store, store in an air tight container, though the frosted cupcakes will have to be refrigerated in a sealed box.

8 comments:

  1. I love carrot cake!!! One of my favorite cakes ever :) And I have that same cake platter!!! :) Isn't it pretty? Great post, Kajal!

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    1. i love carrot cake too!! Esp when i don't bite into any carrot! Next time may try with a variation of walnuts or so...and how cool is that, we have the same platter? :D i bought it from lifestyle, it's the only one i have seen here in shops in chennai...! :/

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  2. lovely! Carrot cupcakes look so inviting!

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    1. Thanks Sarah! :) I absolutely Luuuuuve carrot cupcakes! so much so that, i'm thinkin of making it an offcial entry at breakfasts! :D

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  3. oh yes, definitely! a much better way to eat your veggies - put them into a cake! btw, i'm a new reader, and i love your blog!

    Amanda
    softandstiffpeaks.blogspot.com

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    1. Hey Amanda!! LOL!! totally a neat way to eat our veggies-esp bakeing addicts like us! :) Thanks for stopping by and leaving a comment. I love you blog too, esp the NYC post! :)

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