Carrot cake muffins
Who doesn’t love carrot cake? Now you can make personal-sized one that make great on-the-go treats.
Makes: 12
Ingredients:
- 200g self-raising flour
- 1 teaspoon bicarb soda
- 2 cups grated carrot
- 1 cup brown sugar
- 1 tablespoon caster sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 100ml vegetable oil
Cream cheese icing
- 100g butter, softened
- 200g cream cheese, softened
- 100g icing sugar, sifted
Method:
1. Preheat oven to 180°C. Line a 12-hole muffin pan.
2. Combine flour, caster sugar, brown sugar, bicarb soda, carrot, mixed spice and cinnamon in a bowl. In a jug, whisk eggs and oil together and stir into dry ingredients. Mix until just combined. Divide mixture between cases and bake for 20 to 25 minutes or until golden and firm. Let cool.
3. Meanwhile, to make the icing, use an electric mixer to beat butter until softened. Add in cream cheese, icing and sugar. Beat until light and fluffy. Using a palette knife to swirl icing on top of cakes. Serve.
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