Carrot Cake Muffins

Servings: Makes 12

Ingredients

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

Method

1

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.

2

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.

3

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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