Carrot Cupcake
Published Nov 11, 2021 at 19:42pm ET

In fact, there is really no special taste, trying to find carrot flavor can not be found. Its soft and sweet. Because of the use of vegetable oil, so refrigeration is not afraid, the next day out is still soft.
Food Material List
- 1 Plain flour 340g
- 2 Granulated sugar 225g
- 3 Shredded carrot 330g
- 4 Baking powder 1 teaspoon
- 5 Cinnamon powder Half a spoon
- 6 salad oil 1 cups
- 7 egg 4
Operational steps
- 1 Wash and dry the carrots. Cut off the top and use it. Then use a particleboard or food conditioner to shave the carrots into filaments. It takes about 3 cups (net weight 330g). Mix flour, baking powder and cinnamon powder, sift and set aside. Preheat oven to 180 C/350 F.
- 2 Beat 4 eggs in a mixing bowl until you can lift the mixing head and write on the surface with dripping egg paste. Add sugar in fractions and continue beating, then add salad oil and mix well.
- 3 Pour the flour into the egg paste and beat at low speed for about 10 seconds until fully mixed.
- 4 Add shredded carrots and mix well with a rubber knife.
- 5 Spoon the batter into an ice-cream cup, place it on a baking tray and bake in the oven for about 25 to 30 minutes. Insert a bamboo stick into the cake body and leave the oven as long as the batter is not sticky. Stay cool and decorate with icing.
Tips
In addition to the lemon-flavored creamcheesefrosting, some cranberries were specially added to it.
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Healthcare food category
Oven recipes, Snack, Meat 1, Cook, Braise, Creative dishes, Children, White collar, Clear heat and remove fire, Bad smell