Monthly Archives: June 2014

No-Need-For-Frosting Carrot Cake Muffins!

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I LOVE carrot cake!

Invariably though I often find myself contemplating, as I scoff my shop bought, homemade or bakery slice, whether actually it’s the cream cheese frosting that I adore. When the realisation dawns that in 90% of the situations that is the truth, I am always left disappointed and little perplexed as to why this should happen. Surely a cake/confection/meal/whatever is only as good as the sum of it’s ingredients? *see my post about Rocky Road

I think you should be able to eat a cake and enjoy both the frosting and the cake part individually. Or say a biscuit and the filling(particular pet peeve of mine is a dry Empire biscuit with horrid jam, and glace icing)? When the two constituent parts are good the end result should be FABULOUS. Sadly in a lot of my carrot cake experiences this has not been true. One good thing and one rubbish thing does NOT equal a good wedge of cake!

Anyhow, I rather think these carrot cake muffins do the trick, so much so that (this time) I didn’t even bother to slather them in frosting and the boys in my house still were crazy for them, praise of the highest order! In my mind these might just be the perfect healthy(my eldest eats no veggies!) after-school snack!  🙂

 

Here’s what I used:

 

1 egg

3/4 cup plain/all purpose flourimage

1/2 tsp baking powder

1/2 cup caster sugar

2.5 tbsp brown sugar

1/4 tsp bicarbonate of soda

 1/4 tsp salt

1/4 cup oil(I used Borderfields Lemon infused oil <click for link)

1/2 cup grated carrot(I like organic carrots cause I read somewhere once they are the veg that absorbs most pesticides & I’m fancy like that)

1/4 cup finely chopped walnuts

Wee handful of raisins

1 tsp cinnamon

1/4 ginger

 1-2 tbsp milk if needed

 

What I did:

Basically I put all the dry ingredients in a bowl, then dumped in the carrots, oil and egg. 

Mixed it all together and added the milk, I had to use 2 tbsp, to get a soft dropping consistency.

Divided between 6 muffin cakes.

Baked for about 30 mins(or until a toothpick comes out clean) at gas 180/350

Cool on a wire rack.

Eat!

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These muffins are moist, tasty and in my opinion don’t need a cream cheese frosting . The lemon oil is not overpowering but does add another level of flavour without going to the bother of faffing about with zesting a lemon(I didn’t actually have one in the house anyway!)

Although I made a small batch of muffins this time you can easily double up the recipe to make a full tray. By the way, they freeze beautifully too! 🙂

I’d love to hear what you think. If you try these please drop me a line to let me know how you get on!

🙂

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