Carrot cake is an incredibly yummy pastry that is perfect for those who are not much of a fan of carrots, I’m sure that they will change their minds once they taste this because they won’t even notice the carrots in them.
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So if you want to make your muffins a bit healthier, then try incorporating carrots into them, trust me, they taste just as delicious. Learn the full recipe now by watching this video tutorial by Harrison Catering Services on YouTube.
Ingredients for Carrot Cake Muffins:
Batter
- 2 eggs
- 1¾ cups of caster sugar
- 250ml or 1 cup of semi-skimmed milk
- 125ml or ½ cup of vegetable oil
- 1¼ cup of carrots, peeled and finely grated
- 3¼ cups of self-rising flour
- 1 tsp of baking powder
- 2 tsp of ground cinnamon
Frosting
- ½ cup of butter, softened
- 1¾ cup of powdered sugar
Decoration
- Cadbury flake or any milk chocolate, grated
- Mini edible carrot cake decorations
How to Make Carrot Cake Muffins:
Step 1
In a large bowl, add the eggs and caster sugar, then whisk them well to combine, and add in the milk, vegetable oil, and carrots. Continue to whisk, then add the flour, baking powder, and ground cinnamon, and then fold and mix everything until fully combined.
Step 2
Line a muffin pan with cupcake liners, then scoop the batter evenly onto each muffin cup, and place it in an oven preheated at 170°C or 338°F. Allow it to bake for about 20 minutes or until golden brown, then let it cool down, and while waiting, prepare the frosting.
Step 3
In a mixing bowl, add the softened butter and powdered sugar, then beat them for about 2 to 3 minutes until combined or light and airy, and transfer it to a piping bag.
Step 4
Pipe the frosting on top of each cupcake, then top them with grated chocolate and mini edible carrot cake decorations, or with whatever toppings you want. Serve and enjoy!
*All image credit belongs to Harrison Catering Services via YouTube. Follow and subscribe to their channel for more!
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