Carrot cake muffins

Recipe from: 15 july 2010

Ingredients 14
Servings 8
Time 15 mins

Ingredients

  • 5
    extra large eggs
  • 250
    ml
    sunflower oil
  • 250
    ml
    caster sugar
  • 750
    ml
    grated carrots
  • 125
    ml
    chopped pecan nuts
  • Sift together:
  • 375
    ml
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    cinnamon
  • 5
    ml
    mixed spice
  • A dash of nutmeg
  • 10
    ml
    baking powder
  • Add the rind of one orange
  • 250
    ml
    freshly squeezed orange juice
 

Method

50 mins
 
Beat the sugar and eggs until thick and pale.

Gradually add the oil.

Fold in the nuts and pecans.

Fold in the flour mixture alternating with the orange juice until you have a gloriously thick batter.

Sppon a tablespoon of the batter into prepared cookie cases and drop a block of lindt dark chocolate on top.

Cover the chocolate with anothere tablespoon of batter.

Bake at 180 degrees for 40 minutes.

*For a cake just decant the batter into a well oiled baking tin.

Cream cheese icing:

Beat 250ml cream cheese gradually add in some sifted icing sugar.
 
Flavour the topping with a drop of vanilla extract and some finely grated orange rind.

Decorate with toasted pecans, orange segments or strips of caramalized carrot.

For more of Slices of Kiwi's recipes click here...

 

 

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