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

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Creamy Carrot Soup

You look in your fridge and you see that you haven't used your carrots. What am I going to make? - Yet another smoothie or something else.

How about something else :) With Spring finally here and Bunnies all around, well the Easter Bunny and Easter not too far away that is - and with my girls loving to munch on raw carrots - why not make, a simple and quick soup.

If you're wondering if your little ones will eat this well heres what my girls did. Carys ate 4 bowls of the soup & Seren in her innocence said, "Mammy bunnies eat carrots, not carrot soup!" and ate 2 spoons full - well at least she tried it right :)

 Creamy Carrot Soup.

 12 good sized carrots

1 Large Onion

1 Stick of Butter

1 stem of fresh Rosemary

3/4 of  the carton of Half & Half 

(Or if you want it creamier, use Heavy Cream)

1 large Carton Chicken Broth

Salt and Pepper

Dash or two of Curry Powder

Clean & Peel the Carrots, then chop & dice carrots 

& Onion.

Using a large stock pot, melt the stick of butter

 &

 add carrots, Onion, Rosemary, Salt and Pepper.

Allow the melted butter to coat the veggies

Then add the chicken broth

Make sure the broth covers all of the veggies.

Bring to the boil.

Once the soup has come to a boil, remove the Rosemary & discard.

Turn heat down to a simmer & cook until the carrots are soft.

Next, add some dashes of Curry Powder

Then blend using a immersion hand blender

 Or

 Remove from heat & use a regular blender, until till smooth and you have

 NO LUMPS. 

Add the Half & Half

(Or heavy cream if you're using that)

Give it a quick Blend.

Give it a taste test and add more S&P if needed.

Serve with some freshly made Homemade Bread & an Arugula & Spinach Salad.

Creamy Carrot Soup

DELISH.

 

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