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

Ingredients
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
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4 comments:

  1. AnonymousNovember 23, 2009 5:32 pm

    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

    ReplyDelete
  2. SinnerNovember 23, 2009 10:12 pm

    Hi Ally,

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

    1 cup of sugar = 200gm.

    ReplyDelete
  3. phoebeJuly 14, 2013 6:33 am

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

    ReplyDelete
  4. SinnerJuly 15, 2013 11:21 am

    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.

    ReplyDelete

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