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Carrot Muffins

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    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. 
    Carrot Muffins

    Ingredients
    • 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
    Frosting
    • 175g icing sugar
    • 1½-2 tbsp orange juice (from the orange you used earlier)
    • A little demerara sugar
    How to Make Carrot Muffins 
    1. Preheat the oven to 180° C / Gas Mark 4.  
    2. Place paper muffin cases into a couple of tins.  
    3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. 
    4. Lightly mix with a wooden spoon. 
    5. Stir in the grated carrots, raisins or sultanas and orange rind. 
    6. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. 
    7. Lightly mix all the ingredients - the mixture will be fairly soft and almost runny. 
    8. 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.  
    9. Cool in the tins for 5 minutes, then transfer to a wire rack. 
    For the frosting. 
    1. 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.  
    2. Using a spoon add a little to the top of each cake once cool and sprinkle with demerara sugar for a bit of crunch.  
    3. Eat and enjoy! 
    Find more recipes at trudysscrumptiouscakes.co.uk
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