Carrot Muffins With Creamy Cream Cheese Frosting.

Easter is only 2 days away!

And time to bake some carrot muffins.

The only thing that takes time making these are grating the carrots & chopping the walnuts!

 Unless you already have pre-grated carrots which cuts the time in half.

These are yummy and filling. 

And if you're like me, you'll be reaching for another dollop of cream cheese frosting

 To finish off that last bite or two of the muffin.

Here is what you will need to make Carrot Muffins. 

This is the original amount which makes 52.

Just half the amount of ingredients to make less.

(1 Cup = 8oz)

10 Cups Grated Carrots

1 1/2 Cups Coconut

1 Can Crushed Pineapple (250 grams)

1 Cup Chopped Walnuts

5 Cups Sugar

2 1/2 Cups Vegetable Oil

6 Eggs

2 Tablespoons Vanilla

2 Tablespoons Baking Soda (dissolved in 1 Tablespoon water)

10 Cups Flour

1 1/2 Teaspoon Cinnamon

1 1/2 Teaspoons Salt

Oven 350 - 375 deg ( 175 - 190 C)

HEAT THE OVEN.

Combine the grated carrots, chopped walnuts, coconut & pineapple

And mix well, set aside till later.

Mix the sugar and oil well, then add 1 egg at a time. 

Beating well in between each one. 

Mix the baking soda with the water 

Add the diluted baking soda & Vanilla Essence to the Sugar & oil mixture.

Beat well.

Next, add HALF of the flour, all of the cinnamon & salt.

Mix well

Now take the carrot mix and add the remaining FLOUR

AND

FOLD IN!

Don't over fold the flour in - Muffins are better if not mixed too much

After the flour has been added.

Divide the muffin mixture into your muffin or cupcake tins and bake for 20-25 minutes.

While the muffins are baking, you can make the,

 Cream Cheese Frosting.

2 packs of Cream Cheese (200 grams each)

3/4 Cup of Softened Butter

2 Teaspoons of Vanilla

Dash of All Spice

5 Cups of Powdered Sugar

1 1/2 Cups Marshmallow Fluff (which I forgot to take picture of)

Beat the butter till soft, then add the cream cheese

Beat well together.

Add the vanilla & all spice, and Beat again.

Add the powdered sugar slowly and mix well.

Now, add the marshmallow, beating well.

Till the frosting forms peaks.

Take out Muffins when they are cooked 

(Golden brown and toothpick comes out clean after being inserted into the muffin)

Leave to completely cool.

Once cooled, slice off the tops and cut the tops in half.

And set aside.

Fill the muffins with the cream cheese frosting.

Then pop back on the two halfs of the muffin slices and decorate with some Cadburys Mini Eggs 

And Easter sprinkles.

Enjoy!

CARROT MUFFINS

WITH 

CREAM CHEESE FROSTING.

See my Mini Sugar Cookie Nibbles

HERE