Saturday, October 15, 2016

Carrot Chocochip Cupcake

Carrot Chocochip Cupcake

Whole wheat flour – 1 cup
Carrot (grated) – 3/4
Dates (pieces) – 3 tbsp 
Chocolate Chipsweetened) – 4 tbsp
Curds (sour) – 3/4 cup
Egg – 2
                                Jaggery powder – 1 cup
                                Baking powder – 1 tsp
                                Baking soda – ½ tsp
                                Butter (melted) or  Oil –2 tsp

Remove the seeds from the dates
Cut them into small pieces
Sieve the flour with baking powder and soda
Add jaggery powder and mix well
Beat the eggs and add to the dry mixture
Add butter
Add curds to adjust the consistency
Mix carefully
Bake the cake in a preheated oven at 170 degree for 20 to 30 minutes

Cut into slices and serve

Health Benefits
Exceptionally rich source of carotenes and vitamin A which protects from skin, lung and oral cavity cancers
Maintains good eye health
Rich in antioxidants, vitamins and dietary fiber
Rich in in vitamin C
Rich in B-complex groups of vitamins- folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid
Has healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus

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