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 🧡

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 :)

Recipe:

• (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! 🎃🧡✨