AuthorPetaCarrot Cupcakes
2 ½ cups grated carrot (do not drain)
3 large eggs, beaten
1 cup light brown sugar
1 cup vegetable oil
1 ¼ cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp salt
½ tsp grated nutmeg
2 tsp vanilla extract
½ tsp rosewater
½ tsp almond extract
1
Instructions:
1. Preheat oven to 350 degrees F and add 12 cupcake liners to muffin baking tin
2 In a medium bowl, combine the eggs, light brown sugar, vanilla, rosewater, and almond extract
3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt
4. Add the flour mixture to the butter and sugar mixture
5. Add the oil and mix well
6. Stir in the grated carrots
7. Pour mixture into cupcake liners and bake for 20-30 mins (over a water bath) or until toothpick inserted into the center of the cupcake comes out clean.
PS- Icing is butter cream
CategoryBaking
Ingredients
2 ½ cups grated carrot (do not drain)
3 large eggs, beaten
1 cup light brown sugar
1 cup vegetable oil
1 ¼ cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp salt
½ tsp grated nutmeg
2 tsp vanilla extract
½ tsp rosewater
½ tsp almond extract
