Recipe share: carrot cake muffins
Carrot cake muffins

Date

I love carrot cake and I have been making this recipe for years now; it’s a long standing favourite of family and friends. It’s a fantastic one to bake with kids too as it’s a relatively easy bake, in which they can learn lots of great skills in the process. Just a tip if you are baking with kids: you can measure the required ingredients out before hand in to bowls if you want to make for a (relatively) relaxed baking session, especially if they are still wee.

This is a great bake which I am able to use lots of local, and seasonal, ingredients too. The Brand Family, East Fortune asked me to share one of my favourite recipes so I decided upon this one! I have used lots of local produce in it too including flour from Mungoswells Malt and Milling , cream cheese from Yester Farm Dairies, cold-pressed rapeseed oil from Black and Gold Oil and organic carrots from Chapel Farm Organics, all of which are grown or produced in East Lothian.

You will need:

  • 70 g I 2.5 oz carrots, peeled and finely grated
  • 112 g I 4 oz soft light muscovado sugar
  • 125 ml I 4.5 fl oz vegetable oil
  • 2 medium eggs, beaten
  • 112 g I 4 oz self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • 70 g I 2.5 oz walnuts, chopped (optional)
  • 15 g I ½ oz unsalted butter, softened
  • 85 g I 3 oz cream cheese
  • 125 g I 4 ½ oz icing sugar
  • ½ teaspoon vanilla essence
  • Lemon juice, a few drops to taste
  • 1 tablespoon pumpkin seeds
  • Walnuts, whole pieces, (optional)

 

PrehCarrot cake muffinseat oven to 180OC I 350oF I gas mark 4. Place 10-12 muffin cases in a 12 hole muffin tin. Place grated carrots, sugar, oil and eggs into a bowl and give it a good mix. In another bowl sift flour, bicarbonate of soda, ginger and cinnamon together. Fold wet ingredients into the dry ingredients. Fold in walnuts if using. Divide the mixture between 10-12 muffin cases. Bake in the centre of the preheated oven for 15 minutes, or until a skewer comes out clean. Leave to cool for a few minutes then remove and cool on a wire rack.

Whilst the muffins are baking, make the icing. Beat the butter until soft, then beat in the cream cheese until smooth. Sift in the icing sugar and stir in. Add the vanilla essence and a few drops of lemon juice to taste. Top the muffins with the icing, and decorate with walnut halves and/or pumpkin seeds. Enjoy!

Let me know if you give the recipe a go and feel to tag @littyslarder and @brandeastfortune on social too. Get together with some homemade cake #bakegatherfeast #littyslarder #myseasonalbake