Recipe: Perfect Carrot Cup Cakes

Carrot Cup Cakes. I like to see myself as inventive, strange, and maybe even quirky — my carrot cake is a carrot cupcake (I like to think I'm a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. In a large bowl, beat the eggs, sugar and oil.

The cupcakes came out so perfectly that I'd like to use it to make a carrot cake but am a bit skeptical. Please share your results and/or opinions! :)) Thanks in advance! These carrot cake cupcakes are a modified version of my favorite carrot cake. You can cook Carrot Cup Cakes using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Carrot Cup Cakes

1. It's 100 grams of Carrot (or pulp of carrot).
2. Prepare 100 grams of Pancake Mix Flour.
3. You need 2 pieces of Eggs.
4. You need 30 grams of Sugar.
5. It's 30 grams of Olive Oil (or Salad Oil).

The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity. Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Carrot Cup Cakes instructions

1. Grate the carrot..
2. Put the eggs and Sugar in a bowl and mix until well combined..
3. Add the Olive oil (or Salad Oil) and the grated Carot. Mix until will combineted..
4. Add Pancake Mix Flour and mix well..
5. Put paper cases in a Cup Cake Tray. Put the dough in the cup cases evenly..
6. Bake it in an Oven preheated to 160 degree for approx. 30 minuets..
7. When it is finished, make sure whether you baked it with a bamboo skewer. If it is not baked, bake for an additional 10 minutes..

To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.