Bake time= 25-40 minutes
Hi everybody! This week‘s recipe is Carrot cupcake with Cream Cheese frosting. This Carrot Cupcake is moist, very delicious and healthy cake with Cream Cheese Frosting.It is easy to follow directions with photos and excellent happy ending.
Carrots are rich in vitamins, minerals, fiber. Carrots are an excellent source of beta-carotene, antioxidant and your body can convert into vitamin A. Vitamin A benefits are anti-aging, healthy gloving skin, a powerful antiseptic,prevent heart disease, cleanse the body, healthy teeth.
2 cup all-purpose flour
2 cup grated carrot (about 5 middle size carrots)
1 tsp baking powder
1 tsp carbonate
1 cup plain yogurt ( Turkish style yogurt or Greek style yogurt)
1 tsp cinnamon
2 cup sugar
1 cup walnut, chopped
3/4 cup olive oil
One pinch salt
INGREDIENTS FOR FROSTING and DIRECTIONS
2 cup confectioner sugar
400 gr. cream cheese
1cup and 1/3 cup unsalted butter
Vanilla 1/5 tsp
1 tsp fresh lemon juice
With an electric mixer, beat butter until fluffy and add the confectioner sugar, vanilla, lemon juice and beat them until smooth. Add the cream cheese and beat about for 1- 2 minutes until smooth, the medium speed. Place in the refrigerator to cool.
Preheat the oven to 175 degrees C.
1- In a large stand mixer with the paddle attachment,beat the sugar and eggs until well combined.
2- Add the yogurt and the oil. Sift together the flour, baking soda, carbonate, one pinch salt. Add the dry ingredients and cinnamon, mix until combined.Stir in grated carrots, walnut.
3- Divide the batter among the muffin cups .Bake until a toothpick comes out clean about 20-25 minutes. Remove from the oven and let to cool completely.
4- When the cupcakes are cool, frost them and serve.
Whisk the eggs and sugar , add the oil, yogurt.
Combine the wet and dry ingredients, cinnamon, whisk the ingredients until the mixture is smooth.