Carrot cake muffins recipe
Carrot Cake Muffins recipe
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Recipe intro
Carrot cake muffins are a delightful twist on the classic carrot cake, offering a convenient and portable way to enjoy the flavors of this beloved dessert. This recipe combines grated carrots, warm spices, and a moist crumb to create indulgent muffins that are perfect for breakfast or a sweet treat. Topped with a creamy cream cheese frosting, these muffins are sure to be a hit at any gathering or as a special treat for yourself.Keywords: carrot cake muffins, recipe, grated carrots, cream cheese frosting, indulgent.
Carrot cake muffins recipe details
Ingredients
125 g | selfraising flour |
1 pinch(es) | salt |
½ tsp | cinnamon powder |
2 | eggs |
100 ml | sunflower oil |
125 g | carrot, peeled and grated finely |
25 g | desiccated coconut |
25 g | walnuts, chopped (optional) |
50 g | butter, softened |
50 g | cream cheese (Philadelphia) |
225 g | icing sugar |
1 tsp | lemon juice |
Instructions
Sieve the flour with cinnamon into a large bowl and add the sugar. Separate the egg yolks from the white and add the yolks with the oil to the dry ingredients. With a wooden spoon stir in carrot, coconut and walnuts. Whisk the egg whites with a pinch of salt until stiff peaks form and fold the beaten egg white into the cake mixture. Don’t add the whole egg white at once, but just a spoonful at first to loosen the cake mixture.Fill into 12 paper muffin cases and bake in a muffin tin for 20 minutes at 180°C.
Prepare the frosting by mixing the very soft butter with the cheese, add the lemon juice and the icing sugar, stir with a wooden spoon till you have a smooth frosting. Put into a piping bag and decorate the muffins once cold.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
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