Carrot Cake Muffins
300g dark muscovado sugar
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
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