I promised you the other day that I’ll soon be posting recipe for these sweet little delights. This post is about making good on that promise 🙂

One of my favorite desserts is a slice of carrot cake. I found most carrot cake recipes online have egg in them. I used the easy carrot cake recipe from Food.com as my basic guide and tweaked it a bit. Being a vegetarian I don’t eat eggs. So I substituted the eggs with a large overripe banana and reduced sugar. Banana and carrot together gave these cupcakes a sweet yummy taste.

You’ll need:

– 1 cup grated carrots,

– 1 cup all purpose flour (Maida),

– 1/2 cup sugar,

– 1 large slightly overripe banana,

– 1/2 tsp baking powder,

– 2 tbsp vegetable oil,

– 1/2 cup milk,

– 1 tbsp honey,

– pinch each of salt and baking soda,

– 1/4 tsp cinnamon powder

– a few nuts – I added pieces of pecans.

Preparation:

– Preheat over to 350 F

– In a large bowl sift all the dry ingredients: flour, sugar, baking powder, cinnamon powder, soda and salt. Sifting will make sure there are no lumps.

– Mash banana in a separate bowl, add milk, honey and oil. I simply added everything to a mixer – grinder and mixed it together for about a minute.

– Gently mix in the wet ingredients to the dry. Fold in nuts and shredded carrots.

– Line the muffin pan with cupcake liners and spoon batter in them.

– Bake for 20 mins or till toothpick inserted in the center comes out clean.

– Once done, let them cool completely.

– Add a small swirl of frosting and some sprinkles to make it interesting to little ones 😉

Hhmmmm… You really must try these…!

Enjoy!!!

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