Sunday, 30 April 2006

Weekend Baking Session # 10

Carrots are nutritional vaults. They store bulks of nutrients. No other vegetable or fruit contains as much carotene as carrots. Beta carotene, a dimer of Vitamin A, is abundant in the carrot and gives this vegetable its characteristic orange colour. It contains about 87% water, rich in mineral salts and vitamins (B,C,D,E) as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.

The carrot has a woody texture and is a truly versatile vegetable. It can be eaten raw as in salads or blended into juice. They are cooked in soups, stews, curries, stir-fries, and a lot more. Carrots are also used in baking. Carrot cakes, muffins, cookies and pudding are a few of them.

Carrot is the main ingredient in this 10th edition of Weekend Baking Session. I have decided to bake carrot cupcakes for a change. Added some walnuts as they are carrots´ perfect partner. Also adding some sultanas for extra taste. Cream cheese makes an excellent frosting for carrot cakes.

Carrot Cupcakes with Cream Cheese Frosting

What do we need:

1 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

3/4 cup vegetable oil
1/2 cup brown sugar
2 eggs

1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
1/4 cup sultanas

1/2 cup cream cheese
1/4 cup icing sugar
1 tbsp butter
1/2 tsp vanilla essence

How do we do it:

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg powder. Set aside.

Grease the muffin tray with butter or simply line the muffin holes with paper cups.

Beat oil and sugar until sugar dissolve. Add the eggs. Beat again. Gradually stir in the sifted flour mixture. Do not over stir. Then, add the grated carrots, walnuts and sultanas.

Fill the muffin holes with the cake batter to two-thirds full. Bake in a preheated oven at 180º C for 25 – 30 minutes. Remove from oven and cool on a wire rack.

Meanwhile, combine all the frosting ingredients together. Beat until smooth.

Spread the cream cheese topping onto the carrot cupcakes. Decorate as per desired.


kanda said...

Small carrots on top of cupcake are very cute……
I’m sure Mahisha like it very much…..

Lakshmi said...

looks so nice. wonderful recipe.

Maya Cassis said...


Kitchenmate said...

Looks yummy!! You are doing wonders with this baking thing..

Menu Today said...

Another exciting thing from you..!Your Weekend posts are truly rewarding.

Puspha said...

Kanda: Thanx. Yeah, she likes it.

Lakshmi, Maya Cassis, Karthi & menu today: Thank u very much everybody.

jadepearl said...

Cute, healthy and yummylicious cupcakes!!! :)

BoZo said...

Yeah.. I love the cute small carrots onto of the cupcakes! Simply marvelicious!

Ashwini said...

Thats such a pretty dessert Pushpa

Mythili said...

Wow !! What a nice way to ingesting carrot !

Puspha said...

JP, Sharon & Ashwini: Thank u very much.

Mythili: Thanx & welcome to my blog.

Hema said...


I came across this recipe when I was looking for something to do with carrot..
Thanks for posting this recipe. It sounds like a good way to get my toddler to eat carrots. Believe me, I have tried so many different ways..

Can I make this without egg? Pl. let me know what I can substitute for egg?


Puspha said...

Normally, wen baking cakes, eggs culd b subsituted with bananas. 1 egg:1 small banana. I just wonder wat the taste wuld b. Give it a go & c how it comes.

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