Carrot muffins

Name: Carrot muffins
Yield: 12 servings
Cuisine: American
Ingredients: 2 eggs; 140 ml vegetable oil; 200 grams light brown sugar; 300 grams grated carrot (weighed when grated); 100 grams raisins; 180 grams self raising flour; 1 tsp ground ginger; 1/2 tsp mixed spice; 75 grams Walnut pieces; 25 grams butter, softened; 150 grams cream cheese; 500 grams icing sugar; 1 tsp vanilla extract

Wild thing x @cook_3014065

Loved them! Topped with a cream cheese frosting for my uncle's cafe :-).

Wild thing x @cook_3014065

Loved them! Topped with a cream cheese frosting for my uncle's cafe :-).

Saved

Ingredients

12 servings

2eggs
140 mlvegetable oil
200 gramslight brown sugar
300 gramsgrated carrot (weighed when grated)
100 gramsraisins
180 gramsself raising flour
1 tspground ginger
1/2 tspmixed spice
75 gramsWalnut pieces
25 gramsbutter, softened
150 gramscream cheese
500 gramsicing sugar
1 tspvanilla extract

Saved

Steps

1

Preheat the oven to 180°C/ 340°F.
2

Place muffin cases in a 12 hole muffin tray.
3

Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, walnuts and raisins.
4

Sift in the dry ingredients and fold everything together.
5

Scoop the mixture into the muffin cases and bake in the oven for 20-25 minutes, or when they are springy to touch.
6

Allow to cool in the tray for a few minutes and then transfer to a wire rack.
7

To make the icing, beat the cream cheese and butter together in a bowl until combined.
8

Add to the vanilla extract and icing sugar and mix to combine. The icing should be smooth and quite thick.
9

Using a palette knife spread the icing evenly over the cooled muffins.