Carrot Cake Muffins
I have a confession. I've never made carrot cake before! It just kind of slipped through the net, so when Lowen came home from nursery asking to make it I thought it was about time I got grating. We decided to make individual muffin size carrot cakes so we could ice half and leave the other half plain so Rory could enjoy them too (you'll need to double the icing quantities if you want to ice them all). CARROT CAKE MUFFINS | Serves: MAKES 10 | Prep Time: 20 Minutes | Cook Time: 22 Minutes | Total Time: 42 Minutes | Ingredients: 175g brown muscovado sugar 200g self-raising flour 1 tsp bicarbonate of soda 1 tsp cinnamon zest 1 orange 2 eggs 150ml sunflower oil 4 carrots, grated 50 ml Milk icing: 50g butter, softened 150g soft cheese 50g icing sugar , sifted Squeeze orange juice Instructions: Step 1: Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases. Step 2: In a large mixing bowl, mix the sugar, flours, bicarbonate of