How to make carrot and ginger cake muffins recipe

Spending all of my time at home has made me grow more gourmet every day, and my baking inspiration knows no bounds!

My latest baking experiment - which went marvellously well - was a batch of gorgeously rich and fruity carrot and ginger cake muffins.

My favourite cake of all time is Christmas cake (the same recipe is used for fruit cake and Simnel cake), and these are somewhat similar, except they have the bonus of utilising fresh produce, which is excellent if you want to maximise your fruits and vegetables and have no waste.

They are very simple, wonderfully therapeutic to make, and leave your house smelling like an autumn-scented candle - only much, much better!

To make my wonderful carrot and ginger muffins, you will need...


280g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 light dusting of salt
2 tsp ground ginger
150g soft dark brown sugar
3 tbsp sunflower oil
320g grated carrots (3 medium carrots)
3 pieces of crystallised / stem ginger in syrup, chopped
50g raisins
2 eggs
1 orange (juice for the mixture, zest to decorate)

For the frosting

70g butter
5-6 tablespoons icing sugar


1. Add the dry ingredients (flour, bicarb, baking powder, salt, ground ginger) to a bowl and mix.

2. Add the brown sugar and mix again.

3. Once you've added the three tablespoons of oil, grate the carrots, chop the ginger and add these to the bowl with the raisins. Stir until combined.

4. Crack the two eggs and mix these in, and add the juice of one orange too.

5. Once everything is combined you will have a wet rich brown mixture - this can easily be put into a large lined cake tin to make a show-stopping carrot cake centre piece, or you can scoop it into a tray of muffin cases to make 12 lovely carrot and ginger cupcakes. If you're making little muffins like me, they will need 20 minutes in a preheated oven, at 180degrees.

6. Whilst they bake, put your butter in a small bowl and scoop in your icing sugar. Mix until combined. You can also add some orange zest for a pop of colour and an extra zesty taste.

7. Take your cakes out of the oven and onto a cooling tray, and frost when they've cooled.


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