Carrot Muffins

Individual carrot cake muffins that are the perfect snack size with an icing that is made of white chocolate and cream cheese that adds an absolutely delicious and sweet note.

Valerie

Ingredients

Serves: 12 

  • Icing
  • 50g white chocolate
  • 200g cream cheese, softened
  • 100g butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon orange flower water, optional
  • 4 cups (620g) icing sugar
  • 2 tablespoons thickened cream
  • Muffin
  • 2 eggs, whisked
  • 1 cup (220g) caster sugar
  • 1/3 cup (60g) brown sugar
  • 100ml vegetable oil
  • 1 teaspoon vanilla essence
  • 250g grated carrots
  • 125g pineapple, tinned and crushed
  • 1 1/2 cups (180g) plain flour
  • 1 1/4 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 100g walnuts, chopped

Directions

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Lightly butter a 12 hole muffin tin or line with muffin cases.
  2. Icing: In a small saucepan melt the white chocolate over low heat. Stir until smooth and cool at room temperature.
  3. In a large bowl, mix the cream cheese with the butter until smooth. Stir in the white chocolate, vanilla and orange flower water. Gradually stir in the icing sugar until light then add the cream.
  4. Muffin: Mix together the eggs, caster and brown sugar then add the oil and vanilla essence. Stir in the carrots and pineapple.
  5. In another bowl mix the flour with the bicarb soda, salt, cinnamon, nutmeg and ginger.
  6. Add the carrot mixture to the flour mixture then lightly stir. Add half of the walnuts and divide the batter among the muffin cases.
  7. Bake in the oven for 25 minutes until the tip of a knife inserted in a muffin comes out clean. Cool completely on a rack before decorating with white chocolate icing and remaining walnuts.

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