Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
DELICIOUS and light, these carrot cake muffins are easy as pie. The best thing is that everyone gets an individual cake rather than having to slice up a cake and have crumbs everywhere… and also no one gets a skinny slice or worse a slice with less icing than the next! If you prefer you can omit the raisins, however I find that they add a nice moistness to the muffins when baked and the little individual cakes feel more luxurious when you leave them in, but it’s up to your individual taste.
Makes 12 muffins
150g whole-wheat flour
½ tsp. bicarbonate of soda
½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
200g brown sugar
2 free range eggs
1 tsp. vanilla extract
175g grated carrots
100g chopped walnuts
Line 12 muffin tins with muffin paper cups, or grease with unsalted butter and preheat your oven to 180oC.
Whisk together the brown sugar, vanilla extract, milk and oil, either in an electric mixer or vigorously by hand. Add the eggs and whisk until lightened and pale in colour.
Add the grated carrot, raisins and chopped walnuts to the mix and stir well.
Sift together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and ginger. This is really just to combine all ingredients evenly.
Fold the sifted ingredients into the wet mix, a spoonful at a time, until it is well mixed and smooth.
Spoon the mixture evenly between the 12 muffin tins and place in the preheated oven for 45 minutes until risen and springy to the touch.
Allow to cool in the tin for 5 minutes before removing and placing on a wire rack.
To make the icing, mix together 200g cream cheese with 250g icing sugar and ½ tsp. vanilla extract, until completely smooth.
Spoon a little on top of each cake when completely cold and allow to set. Garnish before serving with a half walnut.