Carrot Cake Muffin

Carrot Cake Muffin

in Recipes

Soft, spiced, and full of texture, these carrot cake muffins are everything you love about classic carrot cake in an easy, portable form. Enjoy them warm with butter or top with cream cheese icing for a sweet treat.

Prep time: TBC

Cook time: 25 minutes

Makes 12

INGREDIENTS:

  • 2 cups plain flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • 2 tsp cinnamon, ground
  • ¼ tsp ginger, ground
  • ¼ tsp nutmeg, ground
  • ½ tsp salt
  • 2 cup carrot, grated
  • 3 eggs
  • ¾ cup olive oil
  • 2 tsp vanilla essence
  • ⅔ cup walnuts, chopped

INSTRUCTIONS:

  1. Preheat the oven to 180°C and either grease or line a 12 cup muffin tray
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt and gently combine.
  3. Add the grated carrot and mix gently
  4. In a separate bowl, whisk the eggs and then add the oil and vanilla essence
  5. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, avoiding over-mixing.
  6. Add the walnuts and fold through.
  7. Divide the mixture across the 12 cup muffin tray and bake for 25 minutes or until golden and a skewer comes out clean

Serve warm with spread or even add some cream cheese icing on top for a dessert. 

Tags: Baking Dessert Easy Recipes My Clay Table My Clay Table Recipes Recipe

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