The batter of these Carrot Buns is very soft and the buns will expand double in size. The cupcake cases need to be strong enough to support. If the cases that you use are not strong, place them in ramekins or teacups, OR you can grease the ramekins or teacups and directly pour the butter in them.

Makes

6 Buns

Ingredients

1 Carrot *about 100g, finely grated
2 tablespoons Brown Sugar OR White Sugar
30g Butter *melted
1 pinch Salt
2 Eggs
1/2 cup Milk
1 cup Self-Raising Flour
1 teaspoon Vanilla Extract

Method
  1. Place all ingredients in a large bowl and mix well to make the batter. *Note: Add more Sugar if you want them sweet like cake.
  2. Spoon the mixture into the cupcake cases. If the cases that you use are not strong, place them in ramekins or teacups. OR you can grease the ramekins or teacups, and directly pour the batter in them.
  3. *Note: The batter is very soft and the buns will expand double in size, and the cupcake cases need to be strong enough to support.
  4. Heat the steamer with enough water to steam for 20 minutes. *Note: Today I used a pot and a flat steamer rack.
  5. When water is boiling, reduce the heat, carefully place cupcake cases or ramekins in the steamer, cover with lid and cook for 15 to 20 minutes or until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the buns.
  6. Repeat with remaining buns. Enjoy warm or cold.