Saturday, October 25, 2008

carrot cupcake

category: dessert
serving: 9 cupcakes

another pinoycook inspired dessert. this was based on ms. connie's carrot cupcake entry. i'm inclined on baking now a days and so far i get good results. i hope this would continue since i'm still beginning and still learning how to bake properly. hehehe... however, i only taste what i bake and my family's the ones eating them all and some we give to our close friends.

ms. connie's recipe calls for walnuts and since i couldn't find walnuts in store here i decided to use sliced almonds. i think it was still okay.

1-1/2 cup grated carrots (don’t squeeze out the juice)
1/2 cup muscovado sugar
3/4 cup crushed pineapple, well drained
2 eggs
1-1/2 cup all-purpose flour
3/4 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
2 tsps. ground cinnamon
1/2 cup vegetable oil
1/2 tsp. vanilla essence
1 cup almond flakes

preheat the oven to 375oF.

in a bowl, mix the grated carrots with the muscovado sugar. set aside.

in another bowl, whisk together the flour, baking powder, cinnamon and salt.

in a large mixing bowl, beat the eggs until light. add the sugar and mix well. pour in the vegetable oil, mixing as you pour. add the crushed pineapples and vanilla essence. Stir to blend.

add the flour mixture and almond flakes. mix until blended.

spoon into paper-lined cupcake/muffin pans until three-fourths full. bake for 20 minutes or until a toothpick inserted at the center comes out clean.

cool on wire rack for a few minutes.