Recipe: 35 mins Carrot Cake Muffins

Recipe Carrot Cake Muffins

Carrot cake has to be one of the favourite cakes in the Scullery - try cooking the basic cake mix in Muffin tins for a change.

Carrot Cake Muffins

  • 150 grams white flour
  • 50 grams wholemeal flour
  • 1 teasp. baking powder
  • 1 teasp. cinnamon
  • 100 grams white sugar
  • 100 grams brown sugar
  • 100 grams raisins or sultanas
  • 25 grams pecan nuts
  • 40 grams coconut
  • 200 grams grated carrots
  • 150 mls sunflower oil
  • 2 eggs
  1. Heat the oven to 180°C and put paper cases into a muffin tin.
  2. Sieve together the first four ingredients  - a pinch of salt can be added if wanted.
  3. Whisk the eggs for 2 - 3  mins until foamy then whisk in the sugar.  Keep whisking until the mix is thick and pale.
  4. Slowly add the oil whisking continuously.
  5. Using a metal spoon very gently fold and cut the flour into the eggs.
  6. Add the fruits, nuts and carrots again 'cutting' the ingredients into the mix.*
  7. Divide the mix between the paper cases.
  8. Bake for 25 - 30 minutes until the muffins are well risen and golden.
  9. Leave in the tin to cool for 5 mins then turn them out and finish cooling on a wire rack.
  10. Icing or frosting can be added when the cakes are cold if wanted.
*Work quickly and don't worry if the mix is slightly lumpy - it should be.  Overmixing will produce heavy muffins.  
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