Sunday, October 17, 2010

Carrot Cupcake

All purpose Flour-1cup
Egg(@room temperature)-2
Canola Oil-1/4cup
Baking powder-1teaspoon
Baking soda-1/4teaspoon
Cardamom powder-1/4teaspoon


Grate the carrots.

Sieve the flour with baking powder & baking soda.

Beat the eggs with Cardamom powder..

Add the sugar and mix well till the sugar dissolves..

Add 1/4 cup of canola oil..

Mix everything together.

Mix the grated carrots and all purpose flour.

Add it with the egg+sugar mixture

Mix gently with a whisk..

Line the muffin pan and pour the cake mixture.

Preheat the oven to 350F and bake the cakes for 35 minutes(or until a toothpick inserted come clean)

Soft and tasty carrot cupcakes are ready to serve.
Usually Cinnamon powder/Nutmeg powder will be added in the carrot cake..but I don't like these flavours in a added cardamom powder.:)


  1. mouthwatering.இப்பவே எனக்கு வேணும்.

  2. Wowww...Looks very nice and yummy mahi.....

  3. Beautiful looking gorgeous cupcakes..

  4. Thanks a bunch friends for your lovely comments!:)

  5. Can I know how long these cupcakes be stored? and how?Thanks.

  6. Sowmya,you can store the cupcakes for 2-3 days in room temperature. You can keep them in fridge for more than a week.In either case,be sure to keep them in an airtight box.
    Hope this helps. Thanks!

  7. Hi Mahi I tried your Banana cupcake and it came out excellent.Sweetness was very mild which we loved a lot.Thanks a lot for sharing.

    Here the measure of 1 cup is how much?

  8. I have standard measuring cups.
    1cup=237 ml..I think for all purpose flour, it is approximately 125grams. You can see the cups here.:)


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