Carrot Cake / Cupcake Recipe
Looking for a Carrot Cake or cupcake Recipe? Here is one that makes a moist, dense, flavorful but not so sweet carrot cake or cupcakes that is simple and easy to follow.
Servings: 8
Calories: 639kcal
Ingredients
- 1 cup brown sugar
- 2 eggs
- ⅔ cups oil
- 2 cups milk
- 2 ½ cups wheat flour
- 1 cups white flour
- 6 teaspoons baking powder
- 4 teaspoons cinnamon
- 2 cups grated carrots
- ⅔ cups raisins
- ⅔ cups chopped nuts (optional)
Instructions
- Prepare an 8-9 inch/20-22cm round cake pan or springform. (How to prepare pan?)
- Preheat oven to 180°C/350°F.
- Mix together sugar and eggs. Beat well. Add oil and milk. Mix again.
- Sift in flour, baking powder, and cinnamon. Mix.
- Add the grated carrots, nuts, and raisins and stir just enough to blend evenly.
- Pour batter into prepared pan and bake for 30- 35 minutes or until the toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, place on wire racks. Cool completely. Fill and frost as desired.
Notes
For Cupcake:
Use below to replace measurements for related ingredients above
1 ½ cups milk
4 tsp baking powder Follow below direction instead of above.
2. Preheat oven to 200°C/400°F.
6. Pour into lined muffin tin about half or three-quarter full and bake for 20 minutes..
Use below to replace measurements for related ingredients above
1 ½ cups milk
4 tsp baking powder Follow below direction instead of above.
2. Preheat oven to 200°C/400°F.
6. Pour into lined muffin tin about half or three-quarter full and bake for 20 minutes..
Nutrition
Calories: 639kcal | Carbohydrates: 87g | Protein: 11g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 79mg | Potassium: 738mg | Fiber: 4g | Sugar: 31g | Vitamin A: 5505IU | Vitamin C: 2.6mg | Calcium: 270mg | Iron: 3.9mg