Carrot cake muffins recipe

Carrot Cake Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Carrot cake muffins recipe, recipe Rating: 4.6
Number of votes:105 

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