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Carrot Cake Muffins with Cream Cheese Frosting
Delicious carrot cake muffins with a cream cheese frosting
Course
Cake
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
- 18 cakes
Author
Cerys Parker
Ingredients
10
oz
plain flour
all purpose
2
tsp
baking powder
1
tsp
bicarbonate of soda
pinch of salt
2
tsp
ground cinnamon
1
tsp
ground ginger
7
oz
soft dark brown sugar
3 ½
oz
caster sugar
4
large eggs
9
oz
fl of sunflower oil
1
tbsp
vanilla essence
4
large carrots peeled and grated
14
oz
raisins
6
oz
cream cheese
2
oz
margarine
1
tsp
vanilla essence
8
oz
icing sugar
1 - 2
tbsp
milk
Instructions
Preheat the oven to 180C
Sieve the flour, baking powder, bicarbonate of soda, ground cinnamon and ground ginger together
Add in the sugars
Mix together
Beat together the eggs, oil and vanilla essence
Pour the egg mixture into the middle of the dry ingredients
Mix with a blend
Peel and grate the carrots
Add the carrots and the raisins to the cake mix and blend together
Divide up into cake cases
Cook for 35 - 40 mins until a skewer comes out clean
Leave to cool completely
Cream the cream cheese, vanilla essence and margarine together so they are smooth
Sieve in the icing sugar
Mix together until creamy
If the mixture is too stiff then add milk to make it spreadable
Add to the top of the muffins
Place in the fridge for 1 hour
ENJOY!