Moist Carrot Muffins

Name: Moist Carrot Muffins
Total time: 1 h
Yield: 12
Ingredients: 1.5 cups light brown sugar; 1.75 cups self-rising flour (sifted); 1 teaspoon baking soda; 1 teaspoon Mixed spice; 2 eggs; 0.667 cup sunflower oil; 4 cups grated carrots; 0.5 cup butter; 1.5 cups cream cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 12 Marzipan carrots

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

507

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	507 kcal	(24 %)
Protein	6.02 g	(6 %)
Fat	30.96 g	(27 %)
Carbohydrates	53.48 g	(36 %)
Sugar added	27.24 g	(109 %)
Roughage	2.67 g	(9 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	1,981.78 mg	(247,723 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.31 mg	(11 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.81 mg	(15 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	45.47 μg	(15 %)
Pantothenic acid	0.26 mg	(4 %)
Biotin	0.65 μg	(1 %)
Vitamin B₁₂	0.29 μg	(10 %)
Vitamin C	8 mg	(8 %)
Potassium	87.81 mg	(2 %)
Calcium	133.76 mg	(13 %)
Magnesium	7.92 mg	(3 %)
Iron	1.02 mg	(7 %)
Iodine	10 μg	(5 %)
Zinc	0.27 mg	(3 %)
Saturated fatty acids	12.17 g
Cholesterol	78.81 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
light brown sugar; 1 ¾ cups
self-rising flour (sifted); 1 teaspoon
baking soda; 1 teaspoon
Mixed spice; 2
eggs; ⅔ cup
sunflower oil; 4 cups
grated carrots

For the cream cheese icing: ½ cup
butter; 1 ½ cups
cream cheese; 1 cup
powdered sugar; 1 teaspoon
vanilla extract

To decorate: 12
Marzipan carrots

print shopping list

Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Mix together the sugar, flour, bicarbonate of soda and spice in a mixing bowl.

Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.

Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the cream cheese icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.

Spoon into a piping bag and pipe a swirl on top of each cake. Decorate with marzipan carrots.