Every once in a while I crave eating a slice of delicious carrot cake. I’ve only tried making it once before and the recipe was awesome… But I needed to find other recipes – as you know testing recipes and sharing the worthy ones with you is my aim!
I have read a load of recipes this past week or two and I chose 1 to try out – it seemed to be the most appealing one. The original recipe is for a carrot cake but can also be made into muffins.
The results were soft, moist, tight-crumbed muffins balanced beautifully with the right amount of sweetness. It can be eaten plain or with the simple, slightly tangy cream cheese frosting. Smear on and sprinkle with chopped pecans.
1 cup brown sugar
3/4 cup vegetable oil
1/4 cup buttermilk
3 extra large eggs
2 teaspoons vanilla essence
2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon mixed spice
1/2 teaspoon salt
2 cups grated carrots
3/4 cup pecan pieces
Preheat oven to 180 degrees Celsius. Line muffin tins with wrappers.
Grate carrots and roughly chop pecan nuts – set aside.
Using an electric mixer on medium speed, combine the brown sugar and oil. Beat in the buttermilk until fully combined. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
In a separate bowl, combine and whisk the dry ingredients. Stir wet ingredients into dry ingredients – do not over mix. Fold in the carrots and pecans. Drop a tablespoon full into each muffin cup. These muffins rise beautifully so don’t worry about the batter being too full and spilling over.
Bake for 15-20 minutes. Remove and leave to cool completely. Yields 18 muffins as per picture.
Refrigerate covered for up to 5 days.
CREAM CHEESE FROSTING
125g cream cheese, softened
75g butter, softened
1 cup icing sugar
1 tsp lemon juice
1 tsp vanilla extract
Cream butter, cream cheese and vanilla for a few minutes. Add icing sugar. Once combined and creamy – add lemon juice.
Recipe: adapted from Sally’s baking addiction