Saturday, February 22, 2014

Juicing Carrots and Carrot Cupcakes

Hi! Who else are among those who loves juicing? The downside of juicing is there will be a lot of fruit pulp leftover right? I was looking for something to do with the carrot pulps after all the juicing I've done. It will be such a waste to just throw them in the bin. There are millions of kids on Africa and other parts of the world who don't have something to eat. Right? What I did is to find a simple carrot cake recipe and put it in cupcake liners to serve as cupcakes or mini cakes. This recipe I'm sharing right here is a fail proof carrot cake recipe and you don't have to use an electric beater or whisk to make this cake. This recipe doesn't include butter also and if you're out of butter, you can still make a cake or cupcake. 

Carrot Cupcake Recipe

2 cups of all purpose flour
1 1/2 cups brown or white sugar
2 tsps. cinnamon
1 tsp. nutmeg *optional
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 cups grated carrots or carrot pulps *use heaping*
2/3 cup + 2/3 cup of vegetable oil ( equivalent to 20 tbsps + 4 tsps)
4 eggs hand beaten


Preheat oven to 350 degrees F or 180 degree Celsius

Combine flour, sugar, cinnamon, nutmeg *, baking soda, baking powder & salt.

In a separate bowl, combine softly grated carrots and oil.

Add the flour mix slowly to the carrots mix.

Slowly stir or mix the beaten eggs with the ingredients. 

Bake until springy or when toothpick comes out clean (about 15 mins. or more)

(*Switch the temperature between 150 to 200 degree Celsius once in a while to achieve that nice rise)

Here are the official photos of the cupcakes with cream cheese frostings on top. Honestly, I did not add confectioner's sugar to my cream cheese frosting. I only add vanilla for added flavor  so there's no more extra calories and sweetness on the cake. I love my cream cheese frosting that way 'coz it's more healthy. Make sure the cream cheese is not so soft and not so hard when you try to pipe it to the cupcakes.


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