Now be honest, who can’t resist a carrot cake with cream cheese icing? :) I’ve managed to conjure up a recipe here for completely magical carrot cake muffins, that are even gluten free. They are super-easy to bake and taste divine. This recipe is a so-called base recipe. If you like, you can experiment by adding different spices, raisins, pineapple etc. Enjoy!
CARROT CAKE MUFFINS
- 2 eggs
- 50g buttermilk
- 200g sugar
- 190g sunflower oil
- 1/2 tsp vanilla extract
- 250g fresh carrot, grated
- 60g shredded coconut
- 250g buckwheat flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
Combine the eggs, buttermilk, sugar, oil and vanilla in a bowl and beat with a hand held mixer for a couple of minutes until properly combined. Add in the coconut and carrot. Beat.
In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Beat. Add it to the wet ingredients and beat until combined.
Set your oven to 165C. Fill muffins forms. Bake for 20 – 25 minutes. Allow to cool completely before icing.
- 200g cream cheese
- 50g unsalted butter, room temp
- 300g icing sugar, sifted
- 1 tsp honey
- 50g walnuts, chopped & roasted
1. Combine the ingredients together in a bowl, and beat on high speed with a mixer until the mix is light, fluffy and creamy.
2. Ice the muffins carefully. Top with a sprinkle of roasted walnuts.
Quick facts about carrot cake
Carrots have been used in cakes since the middle-ages, when sugar and other sweeteners were expensive and hard to come by. Carrot cake more or less disappeared from the history books until the 2nd World War, when it became popular again – probably again due to lack of regular sugar.
In America, carrot cake wasn’t served in restaurants until the 1960’s. It was seen then as a strange phenomenon. But now carrot cake is a favourite in the USA, Great Britain and in many other countries.
Bonus recipe: Carrot cake video demonstration
Have you tried my recipe? How did your carrot cake muffins turn out?
Good luck with the recipe – and have a great day!