Simnel Spiced Carrot Muffins with almond frosting
Simnel Spiced Carrot Muffins with almond frosting
Simnel Spiced Carrot Muffins with almond frosting
125g coarsely grated carrots
150ml vegetable oil or good local rapeseed oil
3 eggs
150g self raising flour
150g soft brown sugar
½ teaspoon baking soda
25g ground almonds
25g raisins
25g chopped dates
15g desiccated coconut
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon allspice
Set oven to 180oc.
Whisk the oil and eggs together. Mix the carrots with the flour, sugar, almonds, raisins, dates, coconut and spices. Add the egg mixture and mix to a smooth batter.
Spoon into 8 mini cake moulds or muffin cases placed in a muffin tray.
Bake for about 20 minutes or until an inserted skewer comes out clean.
Cool.
200g full fat cream cheese
50g soft brown sugar
1 teaspoon vanilla extract
50g toasted flaked almonds
Mix the cream cheese with the sugar and vanilla.
Chop 35g of the nuts and fold into the cream cheese. Spoon onto the cooled cakes and garnish with remaining flaked almonds.
