Carrot Cake Muffins with Lemon Cream Cheese Frosting



Nyahhh! This is a bit of a rushed post…. I just realised it’s been a whole week. So here, quite fittingling, are some muffins that I made in a rush too, at work. This is what happens when the cabinet is almost empty and it’s a public holiday. Customers.



Excuse the awful photos. Hopefully they convince you that these muffins are delicious 🙂

Carrot Cake Muffins with Lemon Cream Cheese Frosting
250g grated carrots
2 eggs
1/2 cup sugar
1/2 cup oil
1 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
30g butter
1/2 cup icing sugar
3 Tbsp cream cheese
1 tsp lemon zest
1 tsp lemon juice
To decorate:
Dried apricots, chopped
Toasted coconut threads
Currants/dried cranberries
Flaked almonds

Preheat the oven to 180 degrees Celsius. Grease 6 holes of a muffin tray.

Beat the eggs, sugar and oil until combined. Sift together the flour, baking powder, cinnamon and ginger and fold into the egg mixture, followed by the carrots. When JUST combined, spoon into the muffin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the trays for 20 minutes and then unmold and cool completely.

Beat together the butter and icing sugar until pale and creamy, followed by the cream cheese, lemon juice and lemon zest. Spread on top of the cupcakes and decorate with the nuts, coconut and fruits.

Makes 6



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