Carrot Cake Muffins

06 Sep 2017 | Foodie Fortnight By Kady O Connell
Carrot Cake Muffins

These muffins are so delicious and must be healthy if there are carrots in them.. right?! That’s what we will tell ourselves anyway 😉

Carrot Cake Muffins
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Muffin Ingredients
  1. 125 g soft brown sugar
  2. 125 g Kerrygold butter
  3. 2 large free-range eggs
  4. 225 g plain flour
  5. ½ teaspoon ground nutmeg
  6. ½ teaspoon ground ginger
  7. Pinch salt
  8. ½ teaspoon baking soda
  9. ½ teaspoon baking powder
  10. ½ orange juice and zest
  11. 200 g carrots
  12. 75 g walnuts , plus extra to sprinkle
Icing Ingredients
  1. 200g icing sugar, sifted
  2. 75g unsalted Kerrygold butter, at room temperature
  3. 200g cream cheese, cold
Instructions
  1. Preheat the oven to 200ºC. Line your cupcake trays with paper cases.
  2. Beat the sugar and butter together. Fold in the flour, spices, baking soda and powder. Grate in the orange zest and juice, then add a pinch of sea salt.
  3. Coarsely grate the carrots and chop the walnuts, then fold into the batter.
  4. Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
  5. Beat the butter and icing sugar together. Add in the cream cheese. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.
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