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Carrot Cake Muffins
Ingredients
- 300g dark muscovado sugar
- 3 eggs
- 300ml sunflower oil
- A few drops vanilla essence
- 300g plain flour
- Pinch of salt
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 300g grated carrots
For the topping:
- 30ml double cream
- 50g white chocolate
- 300g cream cheese
- 125g icing sugar
- 50g pumpkin seeds
Kit
Method
- Preheat the oven to 180ºC
- Mix the sugar and eggs together until smooth and pale. Add the vanilla.
- Gradually add the oil and mix until fully incorporated.
- Sieve in all the dry ingredients and stir until combined
- Lastly add the grated carrot and mix again.
- Place into muffin cases and bake for about 20 minutes in the preheated oven.
- Allow to cool before putting on the cream cheese topping
How to make the topping
- Heat the double cream in a pan over a low heat, add the white chocolate and stir until it has melted. Allow to cool.
- In a separate bowl whisk together the cream cheese and the icing sugar
- Combine the cream cheese mixture with the white chocolate.
- Spoon onto the cooled muffins and sprinkle the tops with the pumpkin seeds