Description
Baking Cozy Eggless Carrot Muffins is simple, wholesome, and satisfying. Enjoy fresh from the oven with coffee or tea.
Ingredients
Scale
- 1 1/4 cup (312.5 ml) cake flour
- 1 cup (250 ml) plain yogurt
- 3/4 cup (187.5 ml) grated carrots
- 2 tbsp + 1/4 cup (72.5 ml) cooking oil
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) bicarbonate of soda
- 1 tsp (5 ml) cinnamon powder
- 1/2 tsp (2.5 ml) mixed spice
- 1/2 tsp (2.5 ml) vanilla essence
- A pinch of salt
- 3/4 cup (187.5 ml) castor sugar
- 1/2 cup (125 ml) chopped pecan nuts
Optional Cream Cheese Icing
- 250g plain cream cheese
- 100g margarine
- 100g icing sugar
- 1 tsp (5 ml) vanilla essence
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper cups or lightly grease it.
- In a bowl, sift 1¼ cup cake flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, a pinch of salt, 1 tsp cinnamon, and ½ tsp mixed spice. Set aside.
- In a second bowl, whisk 1 cup plain yogurt with 2 tbsp + ¼ cup cooking oil, ½ tsp vanilla essence, and ¾ cup castor sugar until sugar dissolves.
- Gradually fold dry ingredients into the wet mix until just combined.
- Stir in ¾ cup grated carrots and ½ cup chopped pecan nuts.
- Fill muffin cups ¾ full and bake 20–22 minutes until golden and toothpick comes out clean.
- Cool on wire rack. Frost with optional cream cheese icing if desired.
Cream Cheese Icing
- Beat 100g margarine with 100g icing sugar until fluffy.
- Add 1 tsp vanilla essence and 250g cream cheese; mix smooth.
- Pipe or spread on cooled muffins. Garnish with pecan halves.
Notes
Created, prepared, tried, and tested by Ureshani
