, How to Video, Step by step
Carrot Cake Muffins
A classic favourite – made into delicious, easy-to-make muffins to enjoy as a treat any time of the day!
Method
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Step 1
In a large mixing bowl, add the eggs and caster sugar. Whisk until light and airy.
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Step 2
Now add the milk, oil and carrots into the mixing bowl and combine.
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Step 3
Sift the flour, baking powder and ground cinnamon into the wet ingredients. Fold in until all the flour is incorporated.
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Step 4
Line your muffin tin with muffin cases and evenly spoon the mix into the cases. Bake at 170˚C for approximately 20 minutes, until risen and golden.
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Step 5
For the frosting, place the softened butter into a mixing bowl, along with the icing sugar. Using an electric whisk, beat for 2-3 minutes until combined, light and airy.
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Step 6
To decorate, spoon the icing into a piping bag and pipe a swirl onto the top of each muffin.
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Step 7
For a final flourish, sprinkle each frosted muffin with crumbled chocolate Flake and an edible mini carrot.
Nutrition
- Cakes made with vegetables like Mark’s delicious carrot cupcake muffin, have a lovely moist texture.
- Other vegetables, such as courgettes, beetroot, parsnip, and butternut squash, make excellent cake ingredients. As well as providing moisture and a little bit of extra nutrition, they provide some sweetness so that less sugar can be used in recipes.However, whether they are ‘healthy’, will depend on the other ingredients.
- This carrot cake recipe uses a vegetable oil – you could use sunflower oil – which is rich in polyunsaturates, therefore the cake mixture will be low in saturated fat.
- This muffin can also be made with part wholemeal flour, which would add a little more fibre.
However, the frosting adds extra sugar, as well as saturated fat from the butter, so these are very much a treat rather than an everyday food, and the carrots certainly don’t contribute to your 5 A Day! - You could make the muffins without the frosting if they were not for a special occasion and make them into mini muffins for a lunchbox treat.
DR JULIET GRAY, NUTRITIONIST
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