Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 3
Cuisine: American
Ingredients: 0 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters finely grated carrots ( I thawed frozen carrots for 2 mins in the microwave then pulsed them in my food processor on the chop setting. Dont pulse for too long lest they turn mushy); 118 milliliters shredded fresh or frozen and thawed coconut ( Didnt add this time but will next time); 158 milliliters all-purpose flour; 0 teaspoons ground ginger ( I overlooked this, maybe next time); 0 teaspoons powder; 3 elachi powdered ( I just put the seeds on a paper towel, folded the towel over and whacked them with the back of my metal measuring cups until crushed and sort of powdery); 59 milliliters raisins (I hate raisins in cake so didnt add this either); 0 teaspoons salt; 79 milliliters soy yogurt (plain or vanilla); 158 milliliters sugar; 1 teaspoon vanilla; 79 milliliters vegetable oil; 59 milliliters chopped walnuts ( I didnt add these)

The recipe Carrot Cake Cupcakes could satisfy your American craving in about 1 hour and 8 minutes. This recipe makes 3 servings with 720 calories, 7g of protein, and 41g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It is If you have sugar, coconut, raisins, and a few other ingredients on hand, you can make it.