Eggless Carrot Cupcake

Happy Valentine's day to all of you. This month also marks a special occasion in our life. We also celebrate our 7th Wedding Anniversary.

Groovy Gourmets are making cupcakes this month. That would have been ok and fun thing to do (well you know me, have not baked many cakes. but i am not that scared anymore). It was decided we have to make cup cakes with frosting. Ok, you might ask what is the big deal. Big deal is no one at home wants to eat cupcakes with frosting. Well, no we are not a bunch of calorie conscious ppl. Even my little one does not like it.



I made a White chocolate butter cream frosting. I just topped a couple of cupcakes with it (that too not too successfully). You know why :-)

Found the recipe for cake here. I was not too sure how to reduce the quantity. It made 12 cup cakes and then with the remaining batter I just baked separately.

One good thing that came out of this was my little one eats loads of carrot hearts these days. :-)



Ingredients

Carrots 2 cups
White Sugar 1/2 cup
Brown sugar 1/2 cup
Vanilla Extract 1 tsp

Milk 3/4 cup
Oil 2/3 cup

Dry Ingredients

All Purpose Flour 21/4 cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Cardamom Powder 1/4 tsp

Chopped Almonds 1/2 cup

Method of Preparation

1. Grate carrots and add to a vessel. Add the white sugar, brown sugar and vanilla extract. Mix well.

2. Add milk and oil to this and mix.

3. In a separate vessel sieve the dry ingredients.

4. Add this to the carrot mix and gently fold in.

5. Finally add the chopped almonds as well.

6. Preheat oven to 180C.

7. Pour the cake mix into a lined cupcake pan. Fill only up to 3/4 of the cup.

8. Bake for 15-20 min. Mine was done in 17 min.

Frost the cake with butter cream or cream cheese frosting. Or enjoy as is. It was a super moist cake and it disappeared the same day!

Checkout the other Groovy Gourmets @ Jayanthi, Radhika, Veena, Anamika, Kaveri, Anusha, Vardhini