Carrot cake muffinsWhilst we love our fruit and vegetables at Get Out, Get Active we also love cake! This recipe combines the two: delicious moist muffins packed with carrot and orange, topped with a cream cheese frosting.

Dietary
Vegetarian

Ingredients

Makes: 12

  • 100g light brown sugar
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 50g ground almonds
  • 50g sultanas
  • 2 eggs
  • 4 tbsp oil
  • Zest of 1 orange
  • 2tbsp. orange juice
  • 2 medium carrots, peeled and finely grated
  • For the Cream Cheese Frosting:
  • 100g butter
  • 150g cream cheese
  • 1 tsp. vanilla extract
  • 100g icing sugar

Method

  • Preheat the oven to 180°C.
  • In a large mixing bowl, mix together sugar, flour, baking powder, mixed spice, ground almonds and sultanas.
  • In a separate bowl mix together the eggs and oil.
  • Add the eggs and oil to the dry ingredients with the grated carrot, orange juice and zest. Stir until well mixed.
  • Divide into 12 muffin cases in muffin tray, and place in the oven for 20-25mins.
  • Check muffins are cooked all the way through using skewer (skewer should come out clean when pressed into muffin).
  • Place on a wire rack to cool.
  • For the icing, beat the butter until soft, then mix in the vanilla extract, cream cheese and sieved icing sugar.
  • Once the muffins are completely cool, spread the cream cheese frosting on top using a large knife or the back of a tablespoon.
  • Serve and enjoy!

Storage Instructions

Pop into an airtight container and consume within 2-3 days.