Carrot Cake Muffins with Cream Cheese Icing

Tue, 26 May 2020

Carrot Cake Muffins with Cream Cheese Icing

 

Makes 12 Muffins or 1 Loaf  Tin

Muffin Ingredients

200g self raising flour

200g sugar ( brown, castor or granulated )

200mls sunflower oil

200g carrots grated ( 2 small carrots )

2 eggs

1/2 tsp cinnamon / mixed spice

Zest 1/2 orange

1/2 tsp salt

Optional : 1 tsp vanilla essence

 

White Chocolate & Orange Cream Cheese Icing

Plain

150g cream cheese ( full fat only )

50g butter

350g icing sugar

For white chocolate and orange version

75g white chocolate

Juice 1/2 orange 

 

Method

1. Preheat the oven to 180?. Line the muffins tins with cases or a loaf tin with greaseproof paper.
2. Peel and grate the carrots.
3. Using a hand whisk, whisk together the sugar, eggs and oil. Add in the vanilla . Grate in the zest of the orange.
4. Stir in the carrots.
5. Sieve in the flour, salt and spices if using.
6. Fold all the ingredients. Spoon in to the tin / muffin cases .
7. Bake for 30 minutes. Cool on a wire tray.
8. Icing : Beat the butter and cream cheese together. Squeeze in the juice of the orange if using. Gradually whisk in the icing sugar and combine until it forms a smooth, rich paste. Stir in the melted white chocolate.
9. Pipe or spread the icing on top of the cooled muffins. Garnish with some chopped hazelnuts, some grated white chocolate of even some orange zest.