Sunday, 4 March 2012

Carrot Cake Muffins - adored by children and friends !


This recipe can easily be made into one large cake, or bakes just as well as 12 muffins / cupcakes. I think they would be best referred to as muffins since there is no creaming of butter and sugar involved. These have a very high carrot content which adds loads of natural sweetness and also keeps them very moist.

Frosting really is not required - but it's quite nice to plaster some lemon buttercream or cream cheese icing on top.

Oliver and I rattled two batches of these up a fortnight ago before work one Saturday morning. One batch was for colleagues and customers and the other lot were for a friend (Mel), her husband and kids.

You can never make too many of these. They'll keep for a couple of days in the fridge ok, or freeze well.

RECIPE

280g plain flour
2 tsp baking poweder
1 tsp bicarbonate of soda
1/2 tsp salt
4 tsp ground cinnamon
1egg
90ml fresh orange juice
zest of an orange 
360g carrots (1/2 coarsely grated, 1/2 fine grated)
1 tsp vanilla essence
100ml vegetable oil

Add nuts or raisins if wished.

Add oil and orange juice together and mix in the egg with a fork. To this, add the grated carrot.

Sift all the dry ingredients and add wet ingredients to the bowl. Mix in roughly with a wooden spoon - only until combined. Spoon into a lined tin or paper cupcake cases in a 12 cell muffin mould or tin

For cupcakes, bake at 180deg C fan for approx 20mins,. For a large cake - same temperature in a  http://www.siliconemoulds.com/250mm-blue-round-birthday-cake-mould-p-137.html  (but I forget how long - probably about 50 > 60 mins)

2 comments:

  1. I am a huge fan of carrot cake. It's just about the only way you can eat cake and not feel guilty about it!

    ReplyDelete
  2. Yummm....also adored by me! Yours look wonderful!

    ReplyDelete

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