Carrot Cup Cake

Post no.209

This is a very moist and perfectly spiced cup cake loaded up with fresh carrot and topped with fresh cream.


1 cup sugar

1 cup butter, softened

4 eggs

1 2/3 cup all purpose flour

1 tsp baking powder

2 tablespoon milk

6 tbsp grated carrot

12 tsp raisins chopped

3 tsp cinnamon powder

12 tsp walnuts chopped

Fresh cream for topping


Preheat the oven to 350 degree F(180 degree C) and  line a cupcake tray with cupcake liners. This makes 12 cup cakes.

Add butter to a mixing bowl and beat butter until fluffy.

Add sugar to the butter and beat again until it is light and pale in colour.

Then add eggs one at a time and beat well.

Now add the milk, the flour, baking powder and mix until a smooth batter is formed. Do not over mix.

Add grated carrot, raisins walnut and cinnamon powder and mix well.

Pour or spoon the batter into the liners.  Fill only half way.

Bake for 18 minutes then remove from the oven and allow to cool. Top it with fresh cream.


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