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Steamed or Sponge Carrot Cupcake Recipe

I know there are plenty of carrots cupcake recipe, but I’ve never found a steamed  or sponge carrot cupcake recipe before, so I went to my cookbook database and here’s what I found. I hope you’ll like it.

Serving: 10 pcs


  • 4 eggs
  • 200 grams of sugar (7 ounces)
  • 1/2 teaspoon of Ovalet (Cake enhancer)
  • 100 ml of fresh milk
  • 150 grams of carrot, peeled and shreded
  • 200 grams of medium protein flour (7 ounces)
  • 1 tablespoon of corn starch
  • 1/2 teaspoon of vanilla powder
  • Some salt
  • Some orange food colouring


  • Stir the eggs, sugar and ovallet until they swell and all white. Then add in the flour, corn starch, vanilla powder and salt. Mix well.
  • Pour the milk little-by-little while mixing the dough.
  • Add the carrots, stir well.
  • Take 1/3 of the dough, then add the food colouring.
  • Pour the basic dough (not coloured) in a muffin cups that had been coated with oil, then pour the orange dough on top of the basic dough. Then steam until they’re done. Take it away.
  • Get them out from the muffin cups, decorate, and serve.


  • Use high quality carrots to make the cakes brighter
  • Dry the carrots after being shreded so that the cake won’t get too moisty.