Simple elegant moist carrot cake or cupcakes

Method
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Preheat the oven to 180 C / Gas 4.
2. Using an electric whisk, combine the butter and sugar in a mixing bowl and beat until creamy. Add the condensed milk and beat, along with the cinnamon.
3. At this stage add 125g of the sifted flour, and combine. Add one egg here and combine, followed by the remaining flour. Incorporate the last egg well, and mix in the carrots. Spoon the batter carefully either into a cake tin of choice, or simply into 12 cupcake cases.
4. Bake in the preheated oven for 20 to 25 minutes. Check their "readyness" with a skewer or knife. If it comes out clean, they are done. Do this around 22 minutes into the cooking time. Once ready, take out and leave to cool. Remember, you don't have to share...I didn't.

Tip

●For a richer batter use the demerara sugar instead. ●If the carrots appear to be very juicy, use a few paper towels and squeeze to draw out SOME of the moisture, not all. ●The cake batter will appear to be quite wet. DO NOT worry, this is fine.