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Carrot cake muffins

Carrot cake muffins

Carrot cake muffins are lightly spiced individual carrot cakes, topped with a mascarpone frosting and chopped walnuts. They are perfect with a cup of tea or coffee, served as a dessert or for picnics or lunchboxes.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, British
Servings 24
Calories 285 kcal

Ingredients
 
 

For the muffins

  • 350 g flour
  • 3 teaspoon baking powder
  • 350 g light muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 eggs
  • 175 ml olive oil
  • 1 teaspoon vanilla extract
  • 175 g carrots
  • 75 g pineapple
  • 50 g walnuts

For the frosting

  • 250 g Mascarpone
  • 250 g icing sugar
  • ½ teaspoon vanilla extract

To decorate

  • 2 tablespoon chopped walnuts

Instructions
 

To prepare the muffins

  • Mash the pineapple using a fork. Chop the walnuts into small pieces. 
  • Slice the carrots, steam or boil and then mash with the back of a fork or blend using a hand blender.
  • Weigh the flour into a large bowl. Add the muscovado sugar, baking powder, cinnamon, ginger and chopped walnuts and mix. 
  • Break the eggs into a separate bowl and beat. 
  • Add the beaten eggs, olive oil, vanilla essence (or extract) mashed or puréed carrots and crushed pineapple to the bowl of dry ingredients and mix well either by hand or with an electric mixer. 
  • Place muffin cases in a muffin tin. Spoon the carrot cake mixture into muffin cases finishing a few millimetres below the tops of the cases.
  • Bake in the centre of the oven at 170oC, 325oF, gas mark 3 for around 20 minutes or until the tops are firm when touched. Place the tray on a wire rack for around 5 to 10 minutes before removing from the tin. Leave to cool on a wire rack. Bake in two batches if you are using a 12 muffin muffin tin.

To prepare the frosting

  • Place the mascarpone in a medium sized bowl and add the vanilla essence (or extract). Add the icing sugar a little at a time and beat with an electric mixer for about a couple of minutes. 

To decorate

  • When the muffins have cooled, decorate with the frosting and chopped walnuts.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 24mgSodium: 75mgPotassium: 81mgFiber: 1gSugar: 25gVitamin A: 1386IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keyword Cake, Muffins
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