Carrot Cake Muffins Recipe

Makes 16-18 medium size muffins or 10 large muffins

This is a recipe I came up with while experimenting with different flavours of muffins.  I made a batch of them for Verity coming home last week and did a photo shoot while I was making them. Even our Mum who is not a fan of carrot cake really enjoyed eating them.

Ingredients

600g plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

½ teaspoon cinnamon

½ teaspoon mixed spice

300g light brown sugar

1 teaspoon vanilla extract

250g butter melted

100 ml milk

4 eggs

75g raisins

300g grated carrots

For the cream cheese frosting

480g icing sugar

150g cream cheese

40g salted butter softened

 juice of 1/2 an  orange

 Method

1.      Preheat the oven to 180ﹾC or 350ﹾF and line your muffin trays with muffin cases.

2.     Sieve the flour baking powder, bicarbonate of soda and spices into a large bowl. Add the sugar,  grated carrots and raisins and whisk together.

3.      In a medium bowl of measuring jug whisk together the melted butter, eggs, milk and vanilla extract.

4.      Add the wet ingredients to the dry ingredients bowl and fold until combined and there is a smooth consistency. (DO NOT overwork as this will make the muffins tough.)

5.      Fill the muffin cases two thirds full

6.    Bake in preheated oven for 20-22 minutes until a toothpick inserted in the centre of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

7.       For the cream cheese frosting sift the flour into a large bowl and add the butter and  cream cheese and the orange juice. Beat with a spoon or an electric mixer until you get a smooth consistency. It should be quite thick as it’s easier to pipe.

8.      Put the cream cheese icing into a piping bag fitted with a nozzle. You can store it in the fridge until your muffins are ready  for icing.

9.      When the muffins are cool using the piping bag pipe a generous layer of cream cheese frosting onto each muffin. Alternatively you can spoon the icing on if you prefer.

10.      Serve fresh or store in airtight container in the fridge for up to a week. If not using the icing, the muffins can be frozen and then defrosted when needed.

Enjoy!!