Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 12

Ingredients (Serves 12):

• 250 g grated carrot (2 large)

• 1 egg

• ¼ cup brown sugar

• ¼ cup oil

• ¼ cup 0 Fat Milk

• 1 tsp vanilla extract

• 1 ¼ cup whole wheat flour

• ½ tsp cinnamon or nutmeg powder

• ¾ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¼ cup mixed chopped nuts (optional)

Instructions:

• Grate 2 Carrots worth 250g. Set it aside.

• In a large mixing bowl, add one egg and 1/4 cup of brown sugar.

• Add 1/4 cup of oil, 1/4 cup of milk.

• Next, add a tsp of vanilla extract.

• Whisk all the wet ingredients well. The sugar should dissolve completely in the egg mixture.

• Using a sieve, add the dry ingredients one by one.

• Start with 1 1/4 cup of whole wheat flour. You can also use all-purpose flour. Or use half and half wheat flour and plain flour.

• Add 1/4 tsp cinnamon powder for spice, 3/4 tsp baking powder, 1/2 tsp of baking soda and 1/4 tsp of salt.

• Sift the flour and salts so that they mix evenly.

• Now add fine carrot strands and 1/4 cup of mixed chopped nuts.

• Combine everything together with a spatula gently.

• Meanwhile preheat the oven to 185C.

• Grease a muffin pan with oil or use butter paper to avoid sticking.

• Bake for 30 minutes in the preheated oven until done. The baking time may vary depending upon the pan size, consistency of the batter and temperature of the oven.

• Always keep an eye towards the end (from 20mins onwards) and check by inserting a toothpick. If it comes out clean carrot cake is ready.

• Take out the pan and let cool for a few minutes.

Macronutrients Per Cupcake:

• Calories: 125

• Carbohydrates: 13g

• Protein: 2g

• Fat: 6.5g