Hi, I hope you have had a good week. Today I am sharing some great Carrot Cake Muffins, just in time for some weekend baking 🙂
Each muffin tin will be quite full once you have used up all the mixture.
If you prefer to make these into a cake that would work too, I like to make them as carrot cake muffins as they are great to freeze.
If you are planning to freeze some of the muffins you can make half the amount of icing and make some fresh icing later on. I did not add butter to my icing as I am personally not a bit fan and I find this icing to be lighter but if you like the original icing go ahead and make some of that instead 🙂
I’m sorry I missed Monday and Wednesdays posts, some things have come up and I have had some disasters in the kitchen. Today I make a vegetarian dish that tasted great but the sauce did not thicken which was disappointing, it had cauliflower, spinach, leek, courgette and butternut with a cream and red pepper sauce, really yummy. I need to make some changes so I can share it with you.
Oh well, theses thing happen. I hope you have a wonderful weekend xx
Carrot Cake Muffins
- 4 eggs
- 375 g sunflower oil
- 320 g caster sugar
- 375 g plain flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- Pinch of salt
- 400 g carrots grated
- 180 g tinned pineapple roughly mashed, or made into a puree
- 120 g walnuts roughly chopped
- 250 g cream cheese
- 250 ml cream
- 60 caster sugar
- Preheat the oven to 180°C and prepare muffin tins with muffin cases or oiling them.
- In a mixer, beat together the eggs, oil and sugar until well mixed and light in colour.
- Add the dry ingredients - flour, bicarb, baking powder and cinnamon to the egg mixture and mix well.
- Remove the bowl from the mixer and add the carrots, walnuts and pineapple and mix in by hand with a big spoon.
- Divide the mixture up in the muffin tins and cook for 20 - 25 minutes, check they are ready with a cake tester.
- Remove from the oven and allow to cool for a few minutes. Remove from the tins and place on a cooling rack to cool.
- To make the icing, place the cream cheese, cream and sugar in a mixer bowl and beat until you have a good consistency.
- Once the muffins have cooled you can ice the muffins and enjoy.