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Carrot and pistachio cupcake

This Carrot and pistachio cupcake is moreish and have the vegetable goodness!

Course Dessert
Cuisine American
Keyword breakfast, carrot, cupcake, dessert, pistachio, sweet
Servings 12
Author Salome


  • 140 grams self raising flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 medium eggs
  • 140 grams sugar
  • 100 ml vegetable oil I used sunflower oil
  • handfull of pistachio chopped
  • 1 medium carrot shredded


  1. Pre-heat oven to 200C/180C fan. Prepare 12 silicone cupcake moulds. Alternatively use a 12 cupcake tray with cases.
  2. Prepare the ingredients listed under ingredients.
  3. Combine all the listed cupcake ingredients (self raising flour, baking powder, salt, sugar, oil, eggs and carrot and pistachio) until just combined. Do not over mix as it will result in a dense cupcake.
  4. Divide the mixture into the prepared cupcake cases till it's not more than 3/4th of the case.
  5. Bake for 22 - 28 mins until a skewer inserted into the middle of each cup cake comes out clean. Un mould from the silicone cases and leave to cool completely on a wire rack.

Recipe Notes

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