My mum is known for her amazing carrot cake, its insanely good and there ain't no better carrot cake out there! So seen as I'm home I decided to take on her carrot cake baking skills and see if I could do as good a job, but instead of doing a cake, I decided to make muffins... And I can't lie, they were a success, (although that may be down to the super easy instructions)!
If your in the mood for a bit of baking, give this recipe a go, I'm tellin' you, you won't regret it (although you might when your waddling around 'cos you couldn't stop eating them)! Sorry not sorry.
175g (6 ozs) soft brown sugar
175ml (6fl ozs) vegetable oil
3 x 2 eggs
75g (3 ozs) plain flour
1¼ tsp baking powder
1¼ tsp bicarbonate of soda
50g (2 ozs) wholewheat flour
225g (8 ozs) carrots, peeled and grated
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
25 g (1 oz) walnuts, chopped
50g (2 ozs) raisins
75g (3 ozs) full fat soft cream cheese
¼ tsp vanilla essence
150g (5ozs) icing sugar
Squeeze of lemon
Additional carrot gratings to decorate
1. Preheat oven to 180ºC (350ºF).
2. Place sugar and oil in a bowl, beat together with an electric mixer. Beat eggs and
gradually add to the sugar and oil, beating well after each addition.
3. Sift plain flour, bicarbonate of soda, baking powder, spices and salt together. Beat into egg mixture. Add wholewheat flour and grated carrots, beat well. Fold in walnuts and raisins.
4. Spoon 2-3 large spoonfuls of mixture into muffin cases and bake for 25 minutes.
Test by inserting a skewer into the centre of the muffin.
5. Beat cheese and vanilla essence whilst adding sifted icing sugar. Beat well and add squeeze of lemon juice. Spread over muffins.
If you'd like to make this as a cake, follow exactly the same instructions but instead use a 20cm square cake tin and bake for 35 minutes.
Let me know if you give the recipe a go, or if you know of any other recipe's I need to try out!