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| Main Ingredients | Carrots, Butter |
| Cuisine | Fusion |
| Course | Desserts |
| Prep Time | 26-30 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Carrot Cupcake
- 2 medium Carrots , peeled and grated
- 1/2 cup Butter
- 1/2 cup Castor sugar (caster sugar)
- 1 teaspoon Vanilla essence
- 1 cup Condensed milk
- 1 cup Refined flour (maida)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 cup Milk
Method
- Preheat oven to 180° C.
- Take butter and castor sugar in a bowl and beat with an electric beater till light. Add condensed milk and vanilla essence and beat well.
- Sift together flour, baking soda and baking powder into the bowl. Add carrot and fold in well. Add milk and mix well to make a semi-thick batter.
- Place individual silicon cupcake moulds on a baking tray. Put the batter in the moulds till ¾ full and tap.
- Place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
- Arrange on a serving platter and serve.
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