Carrot Cake Muffins

Servings: Makes 12


For the carrot cake

280g (2 ½ cups
170g (¾ cup)
1 tsp
1 tsp
200ml (¾ cup + 1 tbsp)
200ml (¾ cup + 1 tbsp)

For the frosting



Preheat the oven to 200°C/400°F/Gas 6. To make the muffins, add the carrots, sultanas, walnuts, self-raising flour, sugar, cinnamon, nutmeg and ginger to a bowl, and mix to combine.


Whisk the oil, milk and cider vinegar into the dry ingredients, until a smooth batter is formed. Spoon portions of batter into muffin cases, in a muffin tin, filling each about ¾ full. Bake the cakes in the oven for 30 minutes. To check if the muffins are cooked, pierce them with a skewer and if it comes out clean they are ready.


For the cream cheese frosting, beat together the icing sugar, butter and cream cheese until smooth. Once the muffins are cool pipe the frosting on the top.


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