Carrot Cake Cupcakes by Chef Manal Alalem
Prepare the cake pans, don't forget to preheat the oven to 180 or 350 degrees.
Juice the carrots and put the juice pulp in a bowl.
Blend the eggs first until mixed well. Then add sugar, vanilla, milk, oil, and yogurt and continue blending for a few seconds until mixed well.
Add the flour, baking soda, baking powder, cinnamon and salt to the carrot pulp and then add the mixture No.3 and stir until the ingredients merge and the consistency becomes sticky. Now the mixture is ready.
Place the mixture in cupcake molds using an ice cream tool, then put it in the oven for 20 minutes.