Carrot Cake Muffins

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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 🙂

Carrot Cake Muffins-2

Each muffin tin will be quite full once you have used up all the mixture.

Carrot Cake Muffins-3

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.

Carrot Cake Muffins-4 Carrot Cake Muffins-5

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 🙂

Carrot Cake Muffins-6 Carrot Cake Muffins

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

Recipes of My Art
Servings 24

Ingredients
  

  • 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

Instructions
 

  • 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.

 

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