Soft & Moist Eggless Carrot Cup Cake

Nutrition values are AI-estimated based on ingredients.

• Whole wheat flour: 1½ cups (180 g)
• Baking powder: 1 tsp
• Baking soda: ½ tsp
• Warm milk: 1 cup (250 ml)
• Lemon juice: 1 tbsp
• Caster sugar: ¾ cup (150 g)
• Melted salted butter: ½ cup (115 g)
• Vanilla essence: ½ tsp
• Grated carrot: 100–120 g
• Chocolate chips: ¼ cup (40–45 g)

1. 1Sieve 1.5 cups of whole wheat flour, 1 teaspoon of baking powder, and 0.5 teaspoon of baking soda together into a large metal bowl.
2. 2Pour 1 cup of warm milk into a separate metal bowl, add 1 tablespoon of lemon juice, and gently stir.
3. 3Add 0.75 cups of caster sugar and 0.5 cup of melted butter to the milk mixture.
4. 4Whisk the wet ingredients diligently until well combined and slightly frothy.
5. 5Add 100-120g of grated carrot to the wet mixture and gently incorporate it.
6. 6Slowly pour the sieved dry ingredients into the wet mixture and whisk in one direction until just combined into a thick and consistent batter, avoiding overmixing.
7. 7Add 0.5 teaspoon of vanilla essence and mix it into the batter.
8. 8Prepare paper cupcake liners on a baking tray.
9. 9Fill each cupcake liner about halfway to three-quarters full with the batter.
10. 10Sprinkle generous amounts of chocolate chips on top of each filled cupcake.
11. 11Preheat the oven to 180°C for 10 minutes.
12. 12Place the tray with cupcakes onto the middle rack of the preheated oven and bake at 180°C with both top and bottom heating rods on for 35-40 minutes.
13. 13Carefully remove the perfectly baked cupcakes from the oven and allow them to cool.

These instructions are our analysis of the original video. Watch on YouTube →