My homegrown carrots made a tasty addition to my cake
Now here’s the perfect accompaniment to your afternoon tea: carrot cake mini muffins. They’re incredibly easy to make and taste oh-so-good. The recipe and ingredients are below. Enjoy!
Ingredients:
125g unsalted butter
125g soft brown sugar
125g wholemeal plain flour
1/2tsp bicarbonate of soda
1/2tsp nutmeg
1/2tsp cinnamon
1 large carrot finely grated
2 eggs
For the icing:
25g unsalted butter
25g soft cheese
50g icing sugar
- Preheat oven to 180c
- Mix butter and sugar together in a bowl
- Add the two eggs and mix in
- Add in the flour, bicarbonate of soda, cinnamon, nutmeg and stir
- Next add the carrot and mix well
- Fill some paper cake cases with the cake mixture, about two-thirds full
- Bake for around 20 minutes
- Remove the cakes from the oven and leave to cool on a wire rack
- Mix up the ingredients for the icing on a small bowl
- When the cakes have cooled entirely take a butter knife and spread the icing on top
