Carrot muffins with cream cheese icing

Home
12 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
The icing on this old favourite is so tasty, you’ll probably be tempted to tuck in while still mixing!

By Food24 May 04 2015
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Ingredients (19)

770 ml flour — cake
200 ml brown sugar — soft
5 ml Baking powder
2.5 ml Bicarbonate of soda
2.5 ml salt
5 ml cinnamon — ground
250 ml oil
250 ml yoghurt
125 ml pineapple — tinned pieces
2 eggs
7.5 ml vanilla — essence
500 ml carrots — grated
160 ml raisins
ICING:
125 g cream cheese
30 g butter — room temperature
10 ml lemon — zest only
5 ml lemon juice
5 ml vanilla — essence
400 ml icing sugar — sifted
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Method:

Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.

Sift the cake flour into a large mixing bowl, then add the brown sugar, baking powder, bicarbonate of soda, salt and cinnamon. Mix the oil, yoghurt, pineapple, eggs and vanilla essence in a separate mixing bowl.

Make a well in the dry ingredients and add the pineapple mixture.

Fold in the carrot and raisins, then spoon the batter into the prepared muffin-pan cups. Bake for 20 minutes or until the muffins are golden brown and have risen fully.

Prepare the icing:
Beat the cream cheese, butter, lemon rind, lemon juice and vanilla essence until it is creamy. Add the sifted icing sugar and beat until all the ingredients have mixed. Add extra lemon juice if desired.

To serve:
Once the muffins have cooled, ice them with the lemon and cream cheese icing and serve.

Words and image: Home magazine

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