Carrot Cupcake

Ingredients list for Carrot Cupcake

• 2 medium Carrots , peeled and grated
• 1/2 cup Butter
• 1/2 cup Castor sugar (caster sugar)
• 1 teaspoon Vanilla essence
• 1 cup Condensed milk
• 1 cup Refined flour (maida)
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/4 cup Milk

Method

1. Preheat oven to 180° C.
2. Take butter and castor sugar in a bowl and beat with an electric beater till light. Add condensed milk and vanilla essence and beat well.
3. Sift together flour, baking soda and baking powder into the bowl. Add carrot and fold in well. Add milk and mix well to make a semi-thick batter.
4. Place individual silicon cupcake moulds on a baking tray. Put the batter in the moulds till ¾ full and tap.
5. Place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
6. Arrange on a serving platter and serve.