🥕Carrot Cake Muffins🥕

This is my favourite carrot cake recipe, it is based off the Baker and Spice recipe, but I modified it a bit to my liking. I made my recipe into muffins but at the bottom of this recipe I have also wrote out the method to make a cake. The cake is a real showstopper and is great for a special occasion. Hope you enjoy this recipe as much as I do, Good luck baking 😋

Ingredients
Cake Ingredients	Icing Ingredients
300g self-rising flour	200g Philadelphia cream cheese
¼ teaspoon baking powder	200g icing sugar
1 teaspoon ground cinnamon	2 teaspoons of vanilla extract
½ teaspoon mixed spice	25g butter
¼ teaspoon of ground nutmeg
¼ teaspoon of ginger
Pinch of salt
4 eggs
335ml sunflower oil
450g caster sugar
100g chopped walnuts
40g chopped pecans
2 teaspoons hot boiled water

Method

1.    Preheat the oven to 180°C.

 

2.    Place your muffin cases into a muffin tray.

(Lightly grease two 23cm springform cake tins with melted butter. line each tin with a disc of non-stick baking parchment. Butter the paper and the side of the tins with a little flour)

 

3.    Sift together the flour, baking powder, spices, and salt.

 

4.    Separate 2 of the eggs and leave the egg whites for later.

 

5.    In a heavy-duty electric mixer, beat together the oil and sugar.

 

6.    Slowly add in the 2 whole eggs, beating well, then beat in the 2 egg yolks.

 

7.    Beat in the grated carrots, then stir in the chopped nuts.

8.    Fold in the sifted dry ingredients followed by the hot water.

 

9.    In another bowl, whisk the 2 egg whites set aside earlier into soft peaks.

 

10. Fold the egg whites into the main batter.

 

11. Spoon the mixture into the muffin cases using a tablespoon.

 

12. Bake in the oven for 20 minutes or until golden brown.

 

13. Remove from the oven and cool on a wire rack.

 

14. While the muffins are cooling make the icing. Beat the cream cheese until fluffy, then cream in the butter and vanilla extract and sift in the icing sugar. To form a thick cream.

 

15. Spoon the icing on top of the muffins, its running so will pour to the edges of the cases.

 

16. I pipped mini carrots on top using butter cream icing, this is optional.

 

17. The muffins are best kept refrigerated.

Serve up with a cup of tea & enjoy xx

       

 

This is the method to make the muffins in to a Carrot Cake😊

1.    Preheat the oven to 180°C.

2.    Lightly grease two 23cm springform cake tins with melted butter. line each tin with a disc of non-stick baking parchment. Butter the paper and the side of the tins with a little flour

3.    Sift together the flour, baking powder, spices, and salt.

4.    Separate 2 of the eggs and leave the egg whites for later.

5.    In a heavy-duty electric mixer, beat together the oil and sugar.

6.    Slowly add in the 2 whole eggs, beating well, then beat in the 2 egg yolks.

7.    Beat in the grated carrots, then stir in the chopped nuts.

8.    Fold in the sifted dry ingredients followed by the hot water.

9.    In another bowl, whisk the 2 egg whites set aside earlier into soft peaks.

10. Fold the egg whites into the main batter.

11. Divide the cake mixture between the prepared tins. Set the tins on a baking tray in the middle of the oven and bake for 45 minutes or until a skewer inserted into the center of a cake comes out clean.

12. Leave to cool in the tins for 10 minutes. Then run a knife between the cake and the sides of the tin.

13. Release the spring lock, remove the collar, and leave the cake to cool on a rack.

14. To make the icing, beat the cream cheese until fluffy, then cream in the butter and vanilla extract and sift in the icing sugar. To form a thick cream.

15. Using a pallet knife spread a layer on one cake, then sandwich the other cake on top.

16. Spread the rest of the icing over the top and side of the cake, swirling it attractively.

17. Refrigerate for at least 2 hours before serving and keep in the fridge as the icing will soften at room temperature.

 

Cut yourself a big slice and serve up with a cup of tea & enjoy xx