I wasn’t a big fan of Carrot Cake, until I found this great receipe. I trialed it, made a few adjustments and then liked this recipe as Muffins instead of a plain cake.
Muffins are easy to serve and I think they look stunning. These muffins are delicious, moist and tasty. I have these for morning and afternoon tea, and I love to take them along with me for lunch. My younger brother and sister love them too, they couldn’t believe they had carrot in them.
Carrot Cake Muffins
Difficulty: Medium
Recipe Prep time: 10 minutes
Recipe Cooking Time: 15-20 Mins
Makes: 24 Muffins
· A popular carrot cake recipe, moist and flavourful with grated carrots and topped with a delicious cream cheese icing
Ingredients
3 eggs
2 cups Chelsea Soft Brown Sugar
1 cup oil
3 cups grated carrots
2 1/4 cups flour
1/2 cup milk (warmed)
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
1/2 cup crushed walnut pieces
Cream Cheese Icing
50g butter- softened
1/2 cup cream cheese
2 cups Chelsea Icing Sugar
1 tsp vanilla
2-3 Tbsp milk to mix
Method
Beat eggs and Brown sugar. Add oil then all other ingredients – mix well. Pour into a well greased 12 Hole Muffin Tray.
Bake at 170°C for 15-20 minutes, until a skewer inserted comes out clean.
Stand in the tin for 10 mins then turn out and cool on a cooling rack.
Pour last lot of mixture into 12 Hole Muffin Tray and bake for 15-20 minutes.
Spread with cream cheese icing when cold.
Cream cheese icing
Beat butter and cream cheese together. Add icing sugar, vanilla and sufficient milk to make a light fluffy Icing consistency. Spread over cake and decorate with chopped walnut pieces or other nuts of your choice if desired.
Simply delicious!! Yum…Yum
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