recipe

Carrot Cake Muffins

These muffins taste great with or without the icing, and can also be made for people on gluten-free diets by using gluten-free self-raising flour. Just add a little extra cinnamon and nutmeg to cover up the gluten-free flour taste, and leave off the icing.

3 eggs
1 cup oil
1 ¼ cups soft brown sugar
1 ½ cups self-raising flour
1 teaspoon bicarbonate soda
3 – 4 grated carrots
¾ cup chopped walnuts
nutmeg to taste
cinnamon to taste

Icing

125g cream cheese softened
20g butter
1 cup icing sugar
2 teaspoons orange juice

Preheat oven to 180 degrees Celsius. Grease a muffin tray. Combine eggs oil and brown sugar in a large bowl. Add the sifted flour, soda, cinnamon and nutmeg and mix until smooth. Add nuts and carrots and mix again. Pour the mixture into muffin tins and place in the oven for 12 – 15 minutes.

Icing: Combine cream cheese, butter, sugar and orange juice in a bowl and beat together until the mixture is spreadable. Spread over muffins when they have cooled down.