If you struggle with getting your baby, toddler or pre-school child to eat vegetables why not try Carrot Muffins, they will have no idea they have carrots in them! Easy and quick to make and a treat to eat, the whole family will tuck into these Carrot Muffins.
- Cake cases
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (about 3 medium)
- 100g raisins or sultanas
- Grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground
How to Make Carrot Muffins
- 175g icing sugar
- 1½-2 tbsp orange juice (from the orange you used earlier)
- A little demerara sugar
- Preheat the oven to 180° C / Gas Mark 4.
- Place paper muffin cases into a couple of tins.
- Tip the sugar into a large mixing bowl, pour in the oil and add the eggs.
- Lightly mix with a wooden spoon.
- Stir in the grated carrots, raisins or sultanas and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl.
- Lightly mix all the ingredients - the mixture will be fairly soft and almost runny.
- Using a spoon put the mixture into the prepared cases, fill to about half way up each case and bake for 20 mins until they feel firm, springy and are golden brown.
- Cool in the tins for 5 minutes, then transfer to a wire rack.
For the frosting.
- Beat together the icing sugar and the orange juice in a small bowl until smooth, using a small whisk really useful here - you want the icing about as runny as single cream.
- Using a spoon add a little to the top of each cake once cool and sprinkle with demerara sugar for a bit of crunch.
- Eat and enjoy!
Find more recipes at trudysscrumptiouscakes.co.uk