Athlete's Diary

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Christmas Carrot Cupcakes

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