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Friday, October 24, 2008

Moist Carrot Cupcake

I decided to bake something easy and light last Sunday, and this recipe came to my mind. I've tried this recipe a couple of times and every time the result is very satisfying. I think it's a healthier choice of cake since carrot was added in.





Here goes the recipe: (recipe adapted from Kuali)

175g grated carrot
100g currants
100g chopped walnuts
175g butter
150g castor sugar
1tsp vanilla essence
3 eggs
200g self-raising flour
1 tsp cinnamon powder

Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence. Fold in shifted flour and cinnamon powder. Stir in carrot, currants and chopped walnuts. Spoon mixture into cups. Bake in preheated oven at 170'C for 35 minutes.

6 comments:

  1. i like to eat cupcake, but i wont add carrot in it, haha

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  2. Wow, delicious-nya!Wondering what cake you will bring ..:P

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  3. Mindy: The taste and aroma of the carrot are not that obvious in this cake, hehe, I should be able to accept it :)

    Suwei: Hehe, still secret k...

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  4. My daughter and I love to bake cup cake. Maybe we'll try this recipe for a change. Please visit my page, too, at www.arzed.blogspot.com

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  5. 你要不要開一間烘培店算囉^^
    這樣愛做點心^O^

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  6. min~想请教一下。。muffin cake和cup cake有什么分别哦?还有一种是磅蛋糕是吗?

    ReplyDelete

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