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Carrot Muffins / Carrot Cake
This is my Nan's Carrot Cake recipe, I made muffins from it for the kids.
Ingredients
Method
- Preheat oven o 160C
- In one bowl mix toghether oil, sugar, eggs and vanilla essence.
- In a large bowl mix wholemeal flour, cinnamon, salt, carrot and baking soda.
- Add the oil mixture and stir until all ingredients are incorporated.
- Pour the mixture into a greased muffin tin.
- Bake for 25-30 minutes, or until golden (remember that this is a very moist cake.)
- Remove from tin after 5 min. Allow to Cool.
- Ice with a cream cheese and lemon topping. Alternatively, shake icing sugar over the cake.
- Beat all ingredients well and spread over the cooled cake.
- Scatter the shredded lemon zest on the top for garnish.
Notes
To make cake: Pour the cake mixture into a greased and floured cake tin.
Bake for 55 minutes, test and remember that this is a very moist cake. Icing:
Add more icing sugar to your icing mixture if desired
Bake for 55 minutes, test and remember that this is a very moist cake. Icing:
Add more icing sugar to your icing mixture if desired
3 comments
OH MY. . . I have been looking for a nice piece of carrot cake for along time now and this is Gorgeous. . . I will be recommending this to all my friends. Thanks Katrina and Thanks to Nan too 🙂
lol, thanks Lisa. it freezes well too!
do you freeze without the cream cheese icing?