These Carrot Cake Muffins, typically American cupcakes, I wanted them healthy! So I added fresh carrots to my mini robot rather than grading them and the result gives a nice little crunch.
These are the different ingredients you will need to make the Carrot Cake Muffins for about a dozen Muffins
- 2 free range eggs
- 4 oz (125 ml) rapeseed oil
- 5 oz (150 g) brown sugar
- 4 oz (100 g) flour
- 1 tsp baking powder
- 1 tsp Four-spice
- 3/4 cup (200 g) freshly grated carrots
Now here is what you need to make the Carrot Cake Muffin Frosting
- 5 oz (150 g) butter, slightly salted
- 11 oz (300 g) of Philadelphia
- 4 oz (125 g) icing sugar
- 1 tsp of natural vanilla extract
Finally, here are the few small steps you will have to follow to make the Carrot Cake Muffins
First, preheat your oven to 350°F (180 °C). Arrange 12 muffin paper boxes in a big muffin plate.
Then whisk the eggs and oil in a large bowl then add all the other ingredients as you mix well. With a spoon, pour the obtained dough in the twelve muffin paper boxes and put in the oven for about 20 minutes or until your muffins are golden brown.
Finally, to make the icing, beat all the ingredients together. When the muffins are cooled, ice them and serve them topped with some carrot filaments as decoration.
