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Carrot and Rose mary cup cakes

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Member since 2011

Serves 12 | Prep Time 10 mins | Cook Time 15 min


140 ml vegetable oil
2 eggs
200 gms of brown sugar
300 gms grated carrots
100 gms raisins
75 gms walnut
180 gms whole wheat flour/refined flour
½ tsp salt
½ tsp baking soda
1/2 tsp baking powder
1tsp cinnamon pwdr
½ tsp grated nutmeg
5 gms of Rose mary

Beat the eggs and brown sugar till its light and fluffy

Add oil

Now mix together all the dry ingredients that is the flour, spices , rose mary , salt, baking powder, baking soda, walnuts and raisins.

With the help of spatula mix the dry ingredients with the wet ingredients.

Line a muffin pan with muffin paper

I prefer using a ice cream scoop for evenly pouring the batter in the muffin pan but if you do not have a ice cream scoop you can also use all purpose spoons

The tray is ready for the oven. Preheat the oven at 160 degrees C

Place the muffins in a preheated oven for 15 mins

You can serve the muffins either hot or cold. This can go as excellent lunch box dish for children plus this is any time healthier then the store brought muffins. After cooling the muffins completely they can also be easily frozen and reheated as an when required

Pairs Well With


I decided to make this carrot cake with a difference I added fresh rose mary as a flavour to this carrot cake recipe and this little addition made all the difference to the taste of the wonderful carrot cake with a mélange of carrots, rose mary and spices.

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