The best carrot cake muffins recipe

Happy October! The year's Season Switch has officially ticked to Autumn, and so I am celebrating with Full Autumnal Immersion - aka I am taking it upon myself to get very festive ๐Ÿงก

One of the ways in which I am celebrating this wonderful season is by having a bounteous autumn baking session, and this year I decided to make delicious carrot cake muffins.

These are the lightest, juiciest carrot cake muffins that I have ever eaten, and they are extra amazing when topped and served with icing sugar (I turned my first muffin into a mini pumpkin, coating it with icing and then sticking a Flake in the top!)

This recipe makes six delicious muffins.

For ultra autumnal yumminess, you will need:

  • 1 egg
  • 65ml vegetable oil (I used olive oil, although I know people typically use sunflower oil)
  • 75g light brown sugar
  • 85g grated carrot (aka 1 carrot)
  • 85g self raising flour
  • A pinch of bicarb
  • A pinch of baking soda
  • A generous dash of mixed spice and cinnamon (however much you like - a good strategy is using enough to mask the olive oil aroma)
  • 50g pecan nuts (chopped)
To serve (optional, but ✨fun✨):
  • Icing sugar
  • 4-5 teaspoons of water
  • Flakes :)

  • (My oven was preheated) Set the oven to 160degrees C
  • Mix the egg, oil and sugar
  • Add in the carrot
  • Add in the flour, bicarb, and baking soda
  • Dash in the spices and pecans, and mix well
  • Spoon the mixture into six cases or moulds and place into the oven for approximately 20 minutes
Enjoy! ๐ŸŽƒ๐Ÿงก✨

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