Carrot Cake Muffins with Cream Cheese Frosting

Method

Muffins

1. Preheat the oven to 180°C.
2. Grease 2 x 6 jumbo muffin pans, or 2 x medium-sized muffin pans with baking Spray.
3. Roughly chop pecan nuts in a food processor or by hand.
4. Finely grate carrots (food processor or by hand).
5. Sift dry ingredients twice into a large mixing bowl.
6. Beat eggs and sugar until thick and creamy, then beat in sunflower oil and buttermilk.
7. Stir carrots into the egg mixture, then fold the liquids into the dry mixture gently so you don’t break the air bubbles and over-mix.
8. Divide evenly into a greased muffin pan and bake for 25 minutes.
9. To check if cooked through, insert a metal skewer in the centre of each muffin.
10. Allow to cool before icing.

Cream Cheese Icing

1. Beat cream cheese, butter, 1 Tbsp of cream, and vanilla essence in a large bowl until light and creamy.
2. Slowly add the icing sugar to the butter mixture in batches until the icing is light and fluffy without any lumps. Add more cream if the icing is too stiff.
3. Pipe the carrot muffins with cream cheese frosting.

Serving Suggestion

1. Garnish with some chopped pecans and dust with cinnamon.