I know there are plenty of carrots cupcake recipe, but I’ve never found a steamed  or sponge carrot cupcake recipe before, so I went to my cookbook database and here’s what I found. I hope you’ll like it.

Serving: 10 pcs

Ingredients:

• 4 eggs
• 200 grams of sugar (7 ounces)
• 1/2 teaspoon of Ovalet (Cake enhancer)
• 100 ml of fresh milk
• 150 grams of carrot, peeled and shreded
• 200 grams of medium protein flour (7 ounces)
• 1 tablespoon of corn starch
• 1/2 teaspoon of vanilla powder
• Some salt
• Some orange food colouring

Directions:

1. Stir the eggs, sugar and ovallet until they swell and all white. Then add in the flour, corn starch, vanilla powder and salt. Mix well.
2. Pour the milk little-by-little while mixing the dough.
3. Add the carrots, stir well.
4. Take 1/3 of the dough, then add the food colouring.
5. Pour the basic dough (not coloured) in a muffin cups that had been coated with oil, then pour the orange dough on top of the basic dough. Then steam until they’re done. Take it away.
6. Get them out from the muffin cups, decorate, and serve.

Tips:

• Use high quality carrots to make the cakes brighter
• Dry the carrots after being shreded so that the cake won’t get too moisty.