How To Make Carrot Cupcake

Carrot Cup Cake

Carrot Cupcake Ingredients For 8 carrot cakes:

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

For the avocado frosting you will need:

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

For the carrot cake:

• Peel, grate the carrots and put in a bowl. Set aside.
• Mix the flour, cinnamon, baking powder, salt and sugar in a bowl. Set aside.
• Add the vegetable oil to the grated carrots. Mix.
• Beat the eggs in a separate bowl and add to bowl of carrots.
• Pour into a blender and blend till smooth.
• While the blender is still running, start adding the dry ingredients bit by bit till everything is well combined.
• Pour into muffin cups.
• Bake in a preheated oven at 180C (350F) for 20 minutes.
• The carrot cake is ready when it is no longer rising and a wooden skewer comes out clean when inserted into the cake.



Carrot Cup Cake

• Bring it out of the oven and leave to cool down then remove from the muffin cups.

For the frosting

• Peel the avocado and cut into pieces.
• Place in a flat plate and mash with a fork.
• Mix with a hand mixer till very smooth.
• 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.
• Add 1-2 teaspoons of peal milk and mix with the hand mixer. The Peak Milk gives the avocado frosting a very smooth texture.
• Scoop the avocado frosting into a piping bag and pipe onto the top of the cupcakes.