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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
Ingredients
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
Instructions
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.
Mix until smooth.
Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
Add the nuts and stir to blend.
Divide the mixture among three mugs with a one-cup capacity.
Cook in the microwave, one at a time, for two minutes on HIGH.
Sprinkle with confectioner’s sugar (purely optional) and serve warm.