March 30, 2020

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How to bake Carrot Cupcake

How to bake Carrot Cupcake

Ingredients

For 8 carrot cakes (with mounds), you will need.

  • 3 medium carrots
  • 100g brown sugar
  • 150g plain flour
  • 125mls sunflower oil
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

For the avocado frosting you will need:

  • 1 Avocado
  • 5 tablespoons icing sugar
  • 2 tablespoons Peak Evaporated Milk
  • Salt (optional)

Notes about the ingredients

  1. Using baby carrots, to make a carrot cake, they’re the best. Carrots of fibroud are tasteless and difficult to grind and mix.
  2. Brown sugar adds its unique taste to the carrot cake recipe but if you do not have brown sugar, use granulated sugar.
  3. If you do not have cinnamon, you can skip it but make sure that you use brown sugar else this carrot cake will not be tasty.

Directions

  1. Peel the carrots, grate them and place them in a pan. Set aside.
  2. Mix the flour, cinnamon, baking powder, salt and sugar in a bowl. Set aside.
  3. Add the vegetable oil to the grated carrots. Mix.
  4. Beat the eggs in a separate bowl and add to bowl of carrots.
  5. Pour into a blender and blend till smooth.
  6. Take it out of the oven, then remove it from the muffin cups and leave to cool down.
  7. Pour into muffin cups.
  8. Bake in a preheated oven at 180C (350F) for 20 minutes.
  9. The carrot cake is ready when it is no longer rising and a wooden skewer comes out clean when inserted into the cake.
  10. Bring it out of the oven and leave to cool down then remove from the muffin cups.

For the frosting

  1. Peel and slice the avocado into pieces.
  2. Place in a flat plate and mash with a fork.
  3. Mix with a hand mixer till very smooth.
  4. Start adding the icing sugar bit by bit and mix at the same time till you get a thickness you like for your frosting. It should be as thick as custard.
  5. Add 1-2 teaspoons of peal milk and mix with the hand mixer. The Peak Milk gives the avocado frosting a very smooth texture.
  6. Scoop the avocado in a piping bag and pipe on top of the cupcakes when you’re done.
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