Carrot Cup Cakes

Name: Carrot Cup Cakes
Yield: 6 Cup cakes
Cuisine: American
Ingredients: 100 grams Carrot (or pulp of carrot); 100 grams Pancake Mix Flour; 2 pieces Eggs; 30 grams Sugar; 30 grams Olive Oil (or Salad Oil)

Saori Fujimoto @cook_2635889

Singapore

When I made carrot Juice, I make this carrot cake with pulp of carrot.

Saori Fujimoto @cook_2635889

Singapore

When I made carrot Juice, I make this carrot cake with pulp of carrot.

Saved

Ingredients

6 Cup cakes

100 gramsCarrot (or pulp of carrot)
100 gramsPancake Mix Flour
2 piecesEggs
30 gramsSugar
30 gramsOlive Oil (or Salad Oil)

Saved

Steps

1

Grate the carrot.
2

Put the eggs and Sugar in a bowl and mix until well combined.
3

Add the Olive oil (or Salad Oil) and the grated Carot. Mix until will combineted.
4

Add Pancake Mix Flour and mix well.
5

Put paper cases in a Cup Cake Tray. Put the dough in the cup cases evenly.
6

Bake it in an Oven preheated to 160 degree for approx. 30 minuets.
7

When it is finished, make sure whether you baked it with a bamboo skewer. If it is not baked, bake for an additional 10 minutes.