Carrot Cup Cakes

Recipe by
Total Time:
45-60 minutes
Serves:10
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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4

Ingredients

  • 3/4 cup - whole Wheat pastry flour
  • 1/2 cup - all-purpose flour
  • 1/4 tsp - salt
  • 1/4 tsp - all- spice
  • 1 tsp - baking soda
  • 1/2 tsp - Cinnamon
  • 1/2 cup - Carrot juice
  • 1/4 cup - vegetable oil
  • 1/4 cup - Brown sugar
  • 1/2 cup - Demerara Sugar
  • 1/2 cup - applesauce
  • 1/2 tsp - vanilla essence
  • 1 cup - grated Carrots
  • 1/3 cup - finely chopped Walnuts
  • 1/4 cup - dry Coconut
  • For the Mascarpone Frosting:
  • 1/4 cup - unsalted Butter at room temperature
  • 1/2 cup - mascarpone
  • 1/2 cup - confectioner Sugar
  • 1/2 tsp - vanilla essence
  • 1/2 tsp - Lemon zest

How to Make Carrot Cup Cakes

  • Sift together all the dry ingredients.
  • Mix apple sauce, vanilla essence, oil, coconut, carrot juice along with carrots and mix well.
  • Now add both wet and dry ingredients together and stir in walnuts.
  • In a lined muffin pan, divide the dough into the cups.
  • Bake for 20 to 25 mins until a skewer comes out clean when inserted in the middle.
  • Cool on a rack.
  • To make frosting:
  • Add the butter and cheese together and whisk it until smooth.
  • Add the sugar, vanilla essence and zest and whisk some more.
  • Now top it on the cupcakes and serve.
  • Recipe courtesy: Dhivya Karthik
  • http://chefinyou.com/