I promised you the other day that I’ll soon be posting recipe for these sweet little delights. This post is about making good on that promise :)
One of my favorite desserts is a slice of carrot cake.Â I found most carrot cake recipes online have egg in them. I used the easy carrot cake recipe from Food.com as my basic guide and tweaked it a bit. Being a vegetarian I don’t eat eggs. So I substituted the eggs with a large overripe banana and reduced sugar. Banana and carrot together gave these cupcakes a sweet yummy taste.
You’ll need: – 1 cup grated carrots, – 1 cup all purpose flour (Maida), – 1/2 cup sugar, – 1 large slightly overripe banana, – 1/2 tsp baking powder, – 2 tbsp vegetable oil, – 1/2 cup milk, – 1 tbsp honey, – pinch each of salt andÂ baking soda, – 1/4 tsp cinnamon powder – a few nuts – I added pieces of pecans.
Preparation: – Preheat over to 350 F – In a large bowl sift all the dry ingredients: flour, sugar, baking powder, cinnamon powder, soda and salt. Sifting will make sure there are no lumps. – Mash banana in a separate bowl, add milk, honey and oil. I simply added everything to a mixer – grinder and mixed it together for about a minute. – Gently mix in the wet ingredients to the dry. Fold in nuts and shredded carrots. – Line the muffin pan with cupcake liners and spoon batter in them. – Bake for 20 mins or till toothpick inserted in the center comes out clean. – Once done, let them cool completely. – Add a small swirl of frosting and some sprinkles to make it interesting to little ones ;)
Hhmmmm… You really must try these…!