Carrot cup cake

Name: Carrot cup cake
Yield: 11-12 cup cakes
Cuisine: Indian
Ingredients: 1 cup whole wheat atta; 3 large eggs; 1/2 cup olive oil; 3/4 cup brown sugar; 2 large carrots grated(coarsely); 1 tsp baking powder; 1 tsp cinnamon powder; 1 tsp vanilla essence; 3-4 tbsp milk (optional); Few almond flakes to garnish; icing sugar to dust

Sabrina Yasmin @barak_kitchen

Riyadh

These are healthier version of carrot cup cakes made with grated carrots, whole wheat and olive oil.

Sabrina Yasmin @barak_kitchen

Riyadh

These are healthier version of carrot cup cakes made with grated carrots, whole wheat and olive oil.

Saved

Ingredients

11-12 cup cakes

1 cupwhole wheat atta
3large eggs
1/2 cupolive oil
3/4 cup brown sugar
2large carrots grated(coarsely)
1 tspbaking powder
1 tspcinnamon powder
1 tspvanilla essence
3-4 tbspmilk (optional)
Few almond flakes to garnish
icing sugar to dust

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Steps

1

Sieve together whole wheat ata, baking powder and cinnamon powder. Keep aside.
2

Wash and peel carrots and grate coarsely.
3

In a mixing bowl add 3 eggs and whisk lightly. Mix carrots, sugar and oil. Mix nicely.
4

Add vanilla essence and dry ingredients.
5

Mix lightly. If the batter is very thick add 3-4 tbsp milk.
6

Line a cake tray with cup cake liner. With the help of spoon fill 2/3th of each mould with batter.
7

Garnish with some almond flakes.
8

Preheat oven for 10 minutes at 180 degree C.
9

Bake the cup cakes for about 25 minutes or till done.
10

When cool dust icing sugar and serve.