Carrot Muffins

A community recipe by Patat

Not tested or verified by Nigella.com

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Introduction

This is a very moist carrot cake, easily devoured in mere seconds!

Ingredients

Serves: One large cake tin

Metric Cups

For the Cake

500 millilitres light brown muscovado sugar
4 millilitres eggs
275 millilitres sunflower oil
625 millilitres flour
10 millilitres cinnamon
7½ millilitres cream of tartar
12½ millilitres baking powder
5 millilitres salt
500 millilitres carrots (grated)
1 tin pineapple chunks (drained)
125 millilitres pecan nuts (roughly chopped)

For the Icing

125 grams icing sugar
15 millilitres butter (melted)
2½ millilitres vanilla
100 grams cream cheese
pecan nuts (for decoration)

For the Cake

18 fluid ounces light brown sugar
fluid ounce eggs
10 fluid ounces vegetable oil
22 fluid ounces flour
fluid ounce cinnamon
fluid ounce cream of tartar
fluid ounce baking powder
fluid ounce salt
18 fluid ounces carrots (grated)
1 tin pineapple chunks (drained)
4 fluid ounces pecan nuts (roughly chopped)

For the Icing

4⅖ ounces confectioners' sugar
1 fluid ounce butter (melted)
fluid ounce vanilla
3½ ounces cream cheese
pecan nuts (for decoration)

Method

Carrot Muffins is a community recipe submitted by Patat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cake: Beat eggs and sugar together untill it the colour is light. Add the oil and beat. Sift the dry ingredients together. Mix the dry with the egg mixture.
Add the pineapple, carrot and nuts to the mixture. Spoon the mixture in to your preferred baking tin that has been sprayed with 'spray and cook'.
Bake at 180C untill the mixture has set. Times may differ depending on the shape of the tin.
Icing: Mix the icing sugar with boiled water and the butter untill a smooth mixture. Add the vanilla and the cream cheese and beat untill the mixture is smooth.
Wait for the cake to cool and the decorate with the icing and add leftover pecannut as decoration.

Cake: Beat eggs and sugar together untill it the colour is light. Add the oil and beat. Sift the dry ingredients together. Mix the dry with the egg mixture.
Add the pineapple, carrot and nuts to the mixture. Spoon the mixture in to your preferred baking tin that has been sprayed with 'spray and cook'.
Bake at 180C untill the mixture has set. Times may differ depending on the shape of the tin.
Icing: Mix the confectioners' sugar with boiled water and the butter untill a smooth mixture. Add the vanilla and the cream cheese and beat untill the mixture is smooth.
Wait for the cake to cool and the decorate with the icing and add leftover pecannut as decoration.