Panda's Inventory

Carrot Cake Cupcake

Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Calories per serving:
 
cupcakes
  • 157 g flour
  • 100 g sugar
  • 100 g packed brown sugar Calculator
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 180 ml oil
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 170 g carrots
  • 1/2 cup walnuts optional
  1. Pre-heat the oven to 175┬░C.
  2. In a large bowl, whisk together flour, sugars, salt, baking powder and soda, cinnamon and nutmeg.
  3. Whisk in the oil, then the eggs one at a time. When well combined, stir in the vanilla extract and milk.
  4. Peel and finely grate the carrots and mix them into the batter.
  5. Divide the batter into 12cupcake forms and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Transfer to a wire rack and allow to cool completely before frosting.
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Calories per serving:
 
cupcakes
  • 157 g flour
  • 100 g sugar
  • 100 g packed brown sugar Calculator
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 180 ml oil
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 170 g carrots
  • 1/2 cup walnuts optional
  1. Pre-heat the oven to 175┬░C.
  2. In a large bowl, whisk together flour, sugars, salt, baking powder and soda, cinnamon and nutmeg.
  3. Whisk in the oil, then the eggs one at a time. When well combined, stir in the vanilla extract and milk.
  4. Peel and finely grate the carrots and mix them into the batter.
  5. Divide the batter into 12cupcake forms and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Transfer to a wire rack and allow to cool completely before frosting.