Ingredients
- 225 gram Brown sugar
- 135 gram Oil neutral tasting e.g. corn or canola oil
- 3 pcs. Egg
- 200 gram Wheat Flour
- 4 gram Vanilla Sugar
- 3 gram Baking Soda
- 4 gram Cinnamon
- 3 gram Salt fine
- 300 gram Carrots grated
- 50 gram Hazelnuts or walnuts
- 50 gram Raisins can be omitted
- 100 gram Cream Cheese
- 75 gram Butter soft
- 125 gram Powdered Sugar
- 4 gram Vanilla Sugar
- 1 pcs. Lemon Zest finely grated
Instructions
Carrot Muffins:
- Whisk together brown sugar and oil. Add the eggs and whisk again until you have a frothy mixture.
- Mix the dry ingredients together in a bowl and sift them into the egg mixture while stirring with a rubber spatula. It is important not to whisk the flour mixture in, as this will make the muffins tough in texture.
- Add the grated carrot, chopped nuts, and optionally, raisins. Pour the batter into muffin molds and bake for 15-20 minutes at 185 degrees Celsius (365 degrees Fahrenheit).
- Check if they are done by inserting a wooden skewer into the center of a muffin. If no batter sticks to it, the muffins are done.
Cream Cheese Frosting:
- Beat the frosting ingredients together well with an electric mixer. Spread on the cooled muffins.
Notes
The muffins, without frosting, can be stored in a plastic bag for a couple of days. They can also be frozen, also without frosting.