Carrot cake muffins

Carrot cake is one of those things. You either love it or you hate it. I don’t think there is an in between.
We love carrot cake. But I think it’s just because the recipe that I use is an absolute star of stars! The cake is so moist and soft and the cream cheese icing is a perfect balance between sweet and heaven.
Check out this recipe and let me know what you think. Carrot cake
Any case back to Carrot Cake muffins. These muffins are a mix between carrot cake and vanilla muffins. They are lighter than carrot cake, but heavier than plain vanilla muffins.

These Carrot cake muffins are perfect for lunches. Rather than being topped with icing, they are sprinkled with nuts before baking then a light sprinkle of icing sugar over them once out of the oven, just to top them off. (So no overload on sugar)

And bonus…. you can sneak in some undetected vegtables. 😉

These muffins also freeze very well. Once baked I wrap them individually in clear wrap and place them in the freezer. I usually keep them in the freezer for up to a month. When you are ready to enjoy then simply take them out of the freezer and allow them to thaw overnight. Ready for the lunch boxes the next morning.

Ingredients

1 1/4 cup cake flour
2.5ml Baking soda
5ml Baking powder
5ml Cinnamon, grounded
2 ml salt
1 cup sugar
2 Eggs
1/2 cup Canola oil ( or sunflower oil)
1/4 cup sour cream
5ml vanilla essence
1 1/2 Cup grated carrots
1/2 Cup sprinkle nuts (Or nuts of choice diced small)

Directions

Pre-heat the oven to 180˚C. Prepare a 12-hole muffin tin by greasing and lining each hole with a cupcake case and set aside.

In a small bowl stir together the flour, baking soda, baking powder, cinnamon and salt and set aside.

Using an electric mixer, beat together the eggs, sugar and oil until thick and foamy. This will take up to 1 to 2 minutes. Now add in the sour cream, vanilla essence and carrots. Mix well.

Fill each cupcake case half full. Sprinkle some diced nuts onto each muffin. Bake in the preheated oven for 15-20 minutes or until golden brown. To test if the muffins are done, insert a toothpick into the center of a muffin. They are ready when the toothpick is removed and it is dry with only a few crumbs sticking to it.

Once baked, remove the muffins from the oven and allow to cool on a cooling rack.
Dust with some icing sugar and serve.

Store these carrot cake muffins in an airtight container for up to 4 days.