What more can be more satisfying than indulging in your sweet craving without the guilt factor! My melt in mouth cupcakes are egg less, butter less, whole wheat with the goodness of carrot which gives it a different kind of sweetness and the spice give a natural warmth!
I was first introduced with these at a famous cookery show and wanted to try it out. The original recipe called for the basic cake ingredients but I wanted to make it a bit healthy so that I can treat myself with these goodies as often as i can. Having said this, I have these stocked up most of the times as it is easy to just mix it all together and bake. So enjoy this treat.
1- 1/4 cup wholewheat flour
3/4 cup sugar
3/4 cup carrot grated
vanilla essence 1/2 tsp
baking powder 1tsp
baking soda 1/4 tsp
1/2 cup curd
cinnamon powder a big pinch
salt a pinch
half cup olive oil or vegetable oil
Mix all the dry ingredients
Separately mix curd and sugar until mixed. Add oil, vanilla essence and make smooth batter.
Now mix with dry ingredients to the batter.
Fold in carrots and line in mold and sprinkle almond flaked on top.
Bake at 180° for 20-30 min till done.
All-spice/nutmeg can also be used instead of cinnamon.
Sugar can be adjusted to taste.
Don’t omit the salt as it balances the spices and sweetness.
Carrots can be replaced by peeled and cubed apples.
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