2 medium carrots, peeled and grated
½ cup butter
½ cup castor sugar
1 teaspoon vanilla essence
1 cup condensed milk
1 cup refined flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup milk
1. Preheat oven to 180̊ C.
2. Cream together butter and castor sugar in a bowl using an electric beater till light. Add vanilla essence and condensed milk and whisk well.
3. Sift together flour, baking soda and baking powder. Add carrot and fold well. Add milk and mix well to make a semi-thick batter.
4. Place individual silicon cupcake moulds on a baking tray. Put the prepared batter in the moulds filling ¾ of it and tap.
5. Put the tray into the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.