These Carrot Cake Muffins, typically American cupcakes, I wanted them healthy! So I added fresh carrots to my mini robot rather than grading them and the result gives a nice little crunch.
These are the different ingredients you will need to make the Carrot Cake Muffins for about a dozen Muffins
- 2 free range eggs
- 4 oz (125 ml) rapeseed oil
- 5 oz (150 g) brown sugar
- 4 oz (100 g) flour
- 1 tsp baking powder
- 1 tsp Four-spice
- 3/4 cup (200 g) freshly grated carrots
Now here is what you need to make the Carrot Cake Muffin Frosting
- 5 oz (150 g) butter, slightly salted
- 11 oz (300 g) of Philadelphia
- 4 oz (125 g) icing sugar
- 1 tsp of natural vanilla extract