Monday, July 16, 2007

Carrot cupcakes


1 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp ground allspice

2/3 cup sunflower oil

4 eggs

1 cup brown sugar

1 cup carrots

1/2 cup walnut chopped

2 tbsp orange juice


  • Preheat oven to 180 degrees and line muffin pan with baking cups

  • Sift together the flour, baking powder, baking soda and all spice

  • Whisk together the oil, eggs and brown sugar, then add in the flour mixture

  • Squeeze any liquid drom the carrots, then fold them into the mixture with the walnuts and juice

  • Fill each baking cup and bake for 25 minutes until risen and firm to touch. Leave in pan for 10 minutes then transfer to a wire rack to cool completely

My review:

Especially for carrot cakes lovers. The allspice adds the the wonderful spicy taste in this cake and it's perfect. Incredilby moist.

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