Friday, October 4, 2013

Carrot Cake in a Cup

Carrot Cake In A Cup
Posted on Recipe Addict's Facebook Page

prep time 30 min
total time 70 min
serves Makes 12 servings


2 ¼ cups flour
2 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sugar
¾ cup brown sugar
1 cup vegetable oil
3 eggs
1 orange, peeled and pureed
2 cups carrots, peeled and grated
12 short, straight rock glasses for serving


1. Preheat oven to 350 °F.

2. Line two 9” baking pans with parchment paper and set aside.

3. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, white and brown sugar. Set aside.

4. In a stand mixer, using the whip attachment, mix eggs and pureed orange. Add vegetable oil. Pour dry ingredients into stand mixer. Once fully combined add grated carrots.

5. Pour batter into prepared baking pans and bake for 35-45 minutes, checking with a toothpick after 35 minutes.

6. Once the cakes have cooled, use a short rock glass to cut out circles of cake. Gently push the cake to the base of the glass. Repeat this process for the remaining glasses. Top with either piped cream cheese or Buttercream Icing.

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