Well it’s high time the blog had a dessert recipe and we will begin with the easy carrot cupcakes. Many a TV shows like masterchef or top chef, the cooks hate to make dessert and would rather run than make dessert. What is it about desserts that scares the most hardened chefs run in the opposite direction, forget about rank amateurs. Well for starters in today’s world of instant gratification and instant sharing, it has to look pretty, No longer does a jalebi can be just the wiggly shapeless thing that it used to be, or a gulab jamun can be just a gulab jamun; for all you know they may be served with raspberry coulis or some chocolate foam. But you get my drift; the need to complicate simple things is endless.
I am a simple home cook, who only endeavors to make food tasty and healthy, and if its comes out looking camera friendly that’s a bonus for my blog. So in ode to home cooking and cooking simple and delicious food is this next recipe. My mother makes great food, and like any other mother of her generation she learned on the job, that is before marriage she never even had probably boiled an egg. One of the earliest food memories that I have is during our summer vacations she would cook and play ludo or snakes and ladders with us. We would peel garlic or pop peas out their shells to help her out in the kitchen. It’s a different matter that a lot of the peas went into our stomachs.
Now when we talk desserts chocolate is forever and ever green, and who can resist a chocolate cake! But there is more to cakes than just chocolate and I have fond memories of the carrot cake my mother used to bake when we were young.
So as the seasons are changing and soon the juicy carrots are going to disappear from the local markets its time to whip up some carrot cake. Carrots are one the most versatile vegetable and can do justice do both savoury and sweet dishes alike.The best part is that this is probably one of the easiest and simplest cake recipes that you will come across, hardly any work. But the results are finger licking, trust me you will thank me for the recipe.
Ingredients for Carrot cupcakes
2 cups sugar
1 cup olive oil or any vegetable oil
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrot
Some roughly chopped walnuts
Start by blending 2 cups sugar, 1 cup oil and the four eggs together.
Then add all the dry ingredients together, the flour, baking soda and powder, the salt and the cinnamon powder.
Mix the dry and the wet ingredients and then add the carrots and last the walnuts.
Butter your baking tray and bake for 15 to 20 minutes at 175 degree Celsius. You can make a full size cake or about 15 to 18 standard cupcakes with this batter. Cake will obviously take a longer baking time.