Carrot Cake Muffins
Carrot cake but made into muffins so they are easy to have for breakfast, pack in a snack box for your kids or just to share!
Ingredients
- 1 cup All purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup + 2 tbsp Sunflower oil or Canola Oil (Cooking oil)
- 1 cup sugar
- 2 eggs
- 1.5 cup Carrot, shredded I use 1 whole carrot
- 1/2 cup walnuts / almond strips toasted
Instructions
- Preheat oven to180C.
- Sift the flour, baking soda, salt and cinnamon in a bowl. Add in the carrot and walnuts.
- In a separate bowl, using a whisk, mix the sugar and oil till evenly mixed. Whisk in the eggs one by one.
- Tip in the egg mixture to mix with the flour mixture. Combine with a spatula. Spoon out about 3 tbsp of batter into each muffin hole (dividing remaining batter among all muffins). Bake for 18-20mins or until cake tester comes out clean.
Notes
Top Tips:
- Every oven temperature and timing is different so do adjust these based on your type of oven.
- You could even add in raisins and small chopped pieces of pineapple to the mix (1/4 cup of each).
- You could toast the nuts in an oven or an air fryer. I've tried almond flakes which have worked well.
- If you insist on frosting it (!!), just google a simple recipe on cream cheese frosting usually made up of cream cheese, butter, vanilla essence and icing sugar.
- These go great in a snack box or for a simple breakfast on the go!