Over60
Food & Wine

Carrot cake muffins

Who doesn’t love carrot cake? Now you can make personal-sized one that make great on-the-go treats.

Makes: 12

Ingredients:

Cream cheese icing

Method:

1. Preheat oven to 180°C. Line a 12-hole muffin pan.

2. Combine flour, caster sugar, brown sugar, bicarb soda, carrot, mixed spice and cinnamon in a bowl. In a jug, whisk eggs and oil together and stir into dry ingredients. Mix until just combined. Divide mixture between cases and bake for 20 to 25 minutes or until golden and firm. Let cool.

3. Meanwhile, to make the icing, use an electric mixer to beat butter until softened. Add in cream cheese, icing and sugar. Beat until light and fluffy. Using a palette knife to swirl icing on top of cakes. Serve.

Image: Getty

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food, food and wine, recipes, desserts