So, I've been baking again. We got some neat silicone muffin moulds recently and I wanted to test them out. Then when grocery shopping I spotted a picture of a carrot cake with cream cheese icing on the cover of a magazine and thus it was decided what kind of muffin to bake.
This test taught me two things.
1. Silicone moulds are all kinds of cool. The muffins didn't stick and they were easy to kind of fold out of the moulds. Plus to an easily amused person, a floppy mould is way funnier than a metal tin.
2. I really dislike grating carrots. Like, seriously dislike. Broken nails, scratched fingers... Ugh. (Yeah, so it kinda sounds like I'm doing it wrong. Next time I'll delegate that task to Mr Morrgan in any case.)
Carrot Muffins Smothered in Cream Cheese Icing (makes 12)
The more carrots you put in, the juicier they are. The less you mix the batter, the better they'll be.
3 1/2 dl (~1 1/3 cup) flour
3 dl (~1 1/4 cups) sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
5 dl (~2 cups) grated carrots (or 2 1/2 HUGE carrots - more than I intended to put in at first, but the muffins came out oh so juicy!)
1 dl (~1/2 cup) vegetable cooking oil (like Canola, I believe it's called?) or melted butter
Cream Cheese Icing
100 g (3 1/2 oz) cream cheese
50 g (1 3/4 oz) butter
1-2 dl icing sugar
1 tsp vanilla sugar
Mix the dry ingredients together. Whisk the eggs, then add grated carrots and oil or melted and somewhat cooled butter. Fold the wet ingredients into the flour mixture. Divide the batter into 12 muffin cups and bake for about 25 minutes at 175°C (~350°F).
Let them cool down completely before attempting to apply icing. Whip together all the icing ingredients, then spread liberally onto the muffins. Enjoy!