From Krity’s Kitchen –
Carrot Cupcake :
2 cups brown sugar
1 1/2 cups vegetable oil
4 large eggs
2 teaspoon vanilla essence
2 cups Plain flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely grated carrots
1/3 cup chopped nuts (almonds or walnuts or both)
Step 1 : Beat the sugar and vegetable oil for 30 secs (30 seconds in a mixer)
Step 2 : Add 1 egg at a time to the mixer and beat for 30 sec each time.
Step 3 : After all 4 eggs are added and mixed well, add 2 tsp vanilla essence to the mixture and beat of 1 min and keep the mixture aside.
Step 4 : In a bowl take 2 cups plain flour.
Step 5 : Add 2 teaspoon baking powder , 1 teaspoon salt and 2 teaspoon cinnamon powder to the flour and mix well.
Step 6 : Add the batter to the dry content some at a time and mix until the complete batter is poured into the bowl.
Step 7 : Mix the batter and the flour very well so that there are no lumps and the mixture becomes smooth and you see that bubbles start to form when you beat it. Step 8 : Add the grated carrots, and chopped nuts (you can keep some for adding on the top) to the batter and mix well.
Step 9 : Preheat oven to 350 F .
Step 10 : Add the mixture into the cupcake papers placed in the cupcake tray .
Step 11 : Place the tray in oven for 15-18 mins . To check if its fully baked, insert and think skewer or a knife into the cake and it should come out clean.
Your cup cakes are ready so you can take them out of the oven and leave it to cool.
Note: There would be some batter sticking to the mixer jar, so you can add 2 tablespoon milk and wash the content and add to the bowl of batter after Step7.