Name: Carrot cake muffins
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 5 eggs extra-large; 250 ml sunflower oil; 250 ml castor sugar; 750 ml carrots grated; 125 ml pecan nuts chopped; 375 ml flour cake; 5 ml Bicarbonate of soda; 10 ml cinnamon ground; 5 ml mixed spice ground; nutmeg ground; 10 ml Baking powder; orange zest only; 250 ml orange juice freshly squeezed

Recipe Disclaimer

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Ingredients (13)

5	eggs — extra-large
250 ml	sunflower oil
250 ml	castor sugar
750 ml	carrots — grated
125 ml	pecan nuts — chopped

Sift together:

375 ml	flour — cake
5 ml	Bicarbonate of soda
10 ml	cinnamon — ground
5 ml	mixed spice — ground
	nutmeg — ground
10 ml	Baking powder
	orange — zest only
250 ml	orange juice — freshly squeezed

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Method:

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.

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