Ingredients

• Carrot – 1/4 kg (2-3 no.)
• Milk – 1 cup + 1/2 cup
• Dates  – 5=6 dates
• Ghee – 1 tsp

• Wheat flour – 1 cup
• Salt – 1 pinch
• Baking powder – 1.5 tsp
• Nutmeg powder – 1 tsp
• Cinnamon Powder -1 tsp
• Fresh Ginger grated finely – 1 tsp
• Chopped nuts – 1 tbsp

• Milk – 1 cup
• Powdered Sugar – ½ cup
• Refined oil – ¼ cup
• Lemon juice – 1 tbsp

         Serves – 8 Cupcakes

Process

Step 1 – Carrot Dates Halwa

• Put the grated carrot with 1 cup / 250 ml milk in a thick-bottomed pan on medium heat and cook till the carrots are cooked
• While the carrots are cooking, soak dates in warm milk
• Once the carrots are cooked, add pureed dates and mix well
• Once the mixture is cooked, add ghee and roast a bit to get a little shine in the mixture

Step 2 – Preparing dry ingredients

• Grease the cupcake molds and keep them aside
• In a bowl, take wheat flour, salt, baking powder, and spices – nutmeg and cinnamon powder
• Sieve them three times to mix well
• Add chopped nuts and ginger, and mix well

Step 3 – Preparing wet ingredients

• Preheat the oven at 170 degrees for 10 mins
• In a bowl, take the milk, and add sugar to it (milk should be at room temperature) and mix well
• Now add ¼ cup oil to this sugar and milk mixture
• Next, add carrot dates halwa (1/2 cup )
• Mix all these ingredients
• Now add lemon juice to it

Step 4 – Fold the dry ingredients into the wet ingredients

• Fold the dry ingredients gently into the wet ingredients
• Add a little more milk if required
• The consistency of the batter should be a little thicker than the ribbon consistency
• Pour the batter into the greased cupcake molds with the help of a spoon

Step 5 – Baking

• Bake the cupcakes at 170 degrees for 25 mins
• Check with the help of a toothpick; it should come out clean