Carrot Cake Cupcakes by Chef Manal Alalem
30 minutesDifficulty:EasyIngredients
- 2large carrots
- 2cups of flour
- 0.5teaspoon salt
- 0.5teaspoon baking powder
- 0.5teaspoon baking soda
- 1teaspoon cinnamon
- 2large eggs
- 1cup of sugar
- 1teaspoon liquid vanilla
- 0.5cup corn oil
- 0.5cup milk
- 0.25cup yogurt
Steps
STEP 1
Prepare the cake pans, don't forget to preheat the oven to 180 or 350 degrees.
STEP 2
Juice the carrots and put the juice pulp in a bowl.
STEP 3
Blend the eggs first until mixed well. Then add sugar, vanilla, milk, oil, and yogurt and continue blending for a few seconds until mixed well.
STEP 4
Add the flour, baking soda, baking powder, cinnamon and salt to the carrot pulp and then add the mixture No.3 and stir until the ingredients merge and the consistency becomes sticky. Now the mixture is ready.
STEP 5
Place the mixture in cupcake molds using an ice cream tool, then put it in the oven for 20 minutes.
