Carrot Cupcake

Freshly baked cupcakes with the goodness of carrots. Must try! This is a Sanjeev Kapoor exclusive recipe.

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Carrot Cupcake

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


  1. Preheat oven to 180° C.
  2. 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.
  3. 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.
  4. Place individual silicon cupcake moulds on a baking tray. Put the batter in the moulds till ¾ full and tap.
  5. Place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
  6. Arrange on a serving platter and serve.