Friday, March 24, 2006

Mini Carrot Cake with Walnuts

The recipe for this carrot cake was actually given to us by our gym instructor. It is a really easy recipe and the cakes comes out beautifully soft and moist. For lazy people who hates washing up, there is only 1 bowl to clean and wash.

I like baking it as mini cupcakes as it cuts the baking time by more than half and is easier to freeze and defrost for morning tea.

Makes 10 cupcakes

1 cup sugar
½ cup oil
1½ cup grated carrot
¼ cup chopped walnuts (optional)
2 eggs
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup flour
½ tsp salt

Method :

1. Mix together all the above ingredients.

2. Pour into paper cases or directly into muffin tins.

3. Bake at 180 degress for 15 - 20 minutes.

See here for Mini Carrot Cupcake with Passion Fruit Glazing.

mini carrot cake with passion fruit glazing


Anonymous said...

Dear Sinner,

I'm a newcomer in baking. Can you enlighten me what is the measurement in gm instead of cups?
Tks and regards. Ally

Sinner said...

Hi Ally,

The recipe here is in gms, the only difference - less sugar is used.

1 cup of sugar = 200gm.

phoebe said...

do u need to beat the eggs before or just break the eggs directly into the bowl and mix together?

Sinner said...

Hi phoebe, I prefer to break the egg into a separate container (to avoid egg shells), beat lightly to mix yolk and white) for a few seconds, then add to the rest of the mixture.

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