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Carrot Cake Muffins

Recipes of My Art
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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.