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
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
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
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