Carrot Cake Muffins
Of course, we had to incorporate bunny fuel, aka carrots, into our spread somewhere:
delicious mini carrot cakes without all the sugar that would have your little ones bouncing around like rabbits.
Ingredients
100 g (½ cup) butter
100 g (¼ cup) rapadura sugar/coconut sugar
4 egg yolks
100 g (½ + ⅛ cup) light spelt flour
1 tsp baking powder
1 tsp cinnamon
⅛ tsp star anise
⅛ tsp cloves
⅛ tsp cardamom
⅛ tsp coriander
250 g (3 ⅛ cups) almonds, finely ground
250 g (2 cups) carrots, peeled and coarsely chopped
equates to two medium carrots
4 egg whites
FROSTING
150 g (1 cup) cream cheese
2 tsp honey
1 tsp cinnamon
1 tbsp vanilla essence
juice of a lemon
Method
Preheat oven to 180 C.
Grease a cake tin or muffin forms.
Whisk the egg whites until stiff and set aside.
In a separate bowl, beat the butter and sugar together until fluffy and add egg yolks one by one.
Then add spices. Sieve the flour, combine with baking powder and mix with egg dough. Fold in almonds, carrots, and egg whites by hand.
Spoon into muffin trays or cake tin. Bake for 45 minutes until golden or a skewer comes out clean. Allow to cool.
Mix all icing ingredients together and spread over top of cake or muffins.
Notes
Make your own spice mix by adding all spices into a pestle and mortar and grind them. You can also use a Chinese Five Spice mix.
Recipes / Sweet
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