Too-Soggy Carrot Cupcakes

My blogging frequency has definitely decreased! I haven't even done the recipe for the mango cheesecake, but anyway you can refer to this one, cos I adapted a little but I realised later that this recipe needs no alteration. Haha.

I decided to make carrot cupcakes yesterday to use up 2 leftover carrots and some raisins. Turns out I have way too much carrots compared to the batter and I ended up with soggy cupcakes.

See? Carrots more than batter! Haha

Here's the recipe from food.com, but adjusted for 6 muffins instead.

2/3 cups flour
2/3 tsp baking soda
1/4 cup white sugar
1/4 cup brown sugar
2 carrots (it says medium carrots, maybe mine's large)
1/2 cup raisins
1 egg
1/3 cup vegetable oil
2/3 tsp vanilla essence
handful of white chocolate chips

Mix dry ingredients together in a bowl. Mix the oil and egg in a separate container, then mix into the flour mixture just until combined. Add in the grated carrot, raisins and chocolate chips. Baked for 40 minutes at 180 degrees Celsius since they are 6 huge muffins.

Slightly deflated but smells yummy!

I had them with ice cream (muffins + ice cream don't go well together), but when I ate them today out of the fridge, was much better. I don't know why there's a lot of oil though. Carrots have oil is it? Hmm. Not satisfied though, the hunt for the perfect carrot cupcake recipe is still on!

In other news, I've finally, FINALLY stocked up on ground cinnamon yay! Phoon Huat sells them in large packs now and I can't imagine using them that much. Got a small bottle from Giant, now apple and carrot cupcakes will be yummier!

Comments

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