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Carrot Cake Muffins

Carrot Cake Muffins

Carrot Cake Muffins

  • Prepare time25 Minutes
  • Cooking Time15 Minutes
  • ServesServes 12
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Muffins

Product used:
Baby Carrots 500g
Cooked per packet instructions, then mashed
  • 1 ½ ts baking powder
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • ¾ cups vegetable or canola oil
  • 1 tsp vanilla extract
  • ½ cup sultanas

Icing

  • 500g cream cheese
  • 1 tsp vanilla extract
  • 3 ⅓ cups icing sugar

Method

1.Preheat your oven to 180C.
2.Sift together the dry ingredients in a medium bowl and stir to combine.
3.Beat together the eggs, oil and vanilla extract. Stir in the cooked, mashed carrots and sultanas.
4.Gradually fold in the dry ingredients, without over-mixing the batter.
5.Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
6.Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
7.Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
8.Beat cream cheese using electric beaters until smooth. Add vanilla extract and icing sugar. Continue beating until creamy.
9.Top the muffins with icing and sprinkle with additional nutmeg and cinnamon or finely diced nuts.
10.Store in an airtight container for up to 5 days.