These Spiced Carrot Cake Muffins have all the flavours of a traditional carrot cake, but with a festive twist. Sweet, ultra-moist, with a hint of cinnamon and perfectly fluffy texture. Great for a Christmas get together or a sweet treat.
MAKES 12
INGREDIENTS
Cake
– Plain Flour x 330g
– Ground Cinnamon x 23g
– Bicarbonate of Soda x 15g
– Baking Powder x 13g
– Salt x 5g
– Eggs x 6
– Caster Sugar x 400g
– Vegetable Oil x 360ml
– Vanilla Essence x 5ml
– Grated Carrot x 530g
Icing
– Cream Cheese x 90g
– Baking Fat x 60g
– Vanilla Essence x 5ml
– Icing Sugar x 380g
METHOD
To make muffins:
– Preheat oven to 180C/160C Fan/Gas 4.
– Sift together the flour, cinnamon, bicarbonate of soda, baking powder and salt, then set aside.
– Beat the eggs and sugar until frothy and lightened in colour.
– Stir in the oil, vanilla extract and grated carrot, and then fold in the flour mixture you set aside before.
– Pour the mixture into muffin cases.
– Bake for 15-20 minutes, until the top is springy to the touch and a skewer inserted into the cake comes out clean.
– Turn out onto a wire rack to cool.
To make the icing:
– Beat together the cream cheese, butter, vanilla and sifted icing sugar until fluffy.
– Spread icing over tops of cooled muffins and chill until ready to serve.
