Carrot Cinnamon Cup Cake

For Carrot Cinnamon Cup Cake I use 300 gm All Purpose Flour, 200 gm Brown Sugar, 5 nos Egg Grade B, 150 gm Carrot, 180 ml Daisy Corn Oil, 0.5 tbsp Baking Powder and 0.5 tsp Cinnamon Powder.




Try it.  The texture is smooth, fluffy, can taste the cinnamon and also the caramel from brown sugar.

I'm happy with the product as it is not oily.

:)