Microwave carrot cupcakes

Microwave carrot cupcakes

Course Dessert, Snack
Cuisine Continental
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 3
Author Connie Veneracion


  • 3/4 cup grated carrots (don’t squeeze out the juice)
  • 1/4 cup dark brown sugar
  • 1/4 cup crushed pineapple well drained
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup oil (I used palm oil)
  • 1/2 cup chopped cashew nuts
  • 1/2 cup golden raisins


  • Toss together the grated carrots and brown sugar.
  • Put the oil, egg and white sugar in a mixing bowl.
  • Beat together the oil, sugar and egg until the sugar is dissolved.
  • Add the flour, baking powder, salt, cinnamon and nutmeg.
  • Microwave carrot cupcakes
  • Mix until smooth.
  • Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
  • Add the nuts and stir to blend.
  • Microwave carrot cupcakes
  • Divide the mixture among three mugs with a one-cup capacity.
  • Cook in the microwave, one at a time, for two minutes on HIGH.
  • Microwave carrot cupcakes
  • Sprinkle with confectioner’s sugar (purely optional) and serve warm.
  • Microwave carrot cupcakes