Tuesday, September 16, 2008

Carrot Cupcake Recipe (Modified)

I got this recipe from the internet but I don't exactly remember where. I'll try to look it up soon when I have the time. As I have posted earlier, I modified my recipe a little bit, but I will post the original recipe here.

First, I will let you know what are the changes I made on the recipe.

1 cup of vegetable = I replaced it with 1/2 cup of vegetable oil & 1/2 cup of butter
Added : 1/2 cup of milk
Instead of 3 cups of carrots, I put 3 large pieces of carrots (boiled & crushed by hand)

And here is the original recipe :

• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (a food processor is great for this)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs


Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.

Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.

Pour batter into cupcake liners until they are 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.

These Carrot Cake Cupcakes are especially good with a cream cheese frosting, but my kids prefer them with no frosting at all.

**I know this is common knowledge to all bakers, but to those aren't, I stick a toothpick all the way down in the center of the cupcake. And then I pull it out and if no batter sticks to the toothpick (all dry), then your cupcake/cake is baked. *wink*

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