Carrot cup cake
This petite carrot cup cake is perfect for an afternoon tea.
4 eggs mix and whip together with a cup of sugar until white and fluffy, set aside.
Sift 2 cups of flour with a tea spoon of baking powder, three tea spoons of cinnamon, ½ tea spoon of baking soda in another bowl.
1 cup of grated carrot
½ cup of chopped walnuts
½ cup of raisins
½ cup of oil
½ cup of buttermilk
Mix all of the ingredients together gently, fold the dough from the side to the center, do not use electric mixer at this stage.
Scoop the dough into the cup cake forms ½ way, leave some space for the topping.
Bake at 180C for about 12 to 15 minutes. Cool completely.
Decorate with whipped heavy cream and sprinkle with icing sugar.