Carrot cake Muffins with Pecan Nuts and Cream Cheese Icing
A Special Occasion Calling for Cake
We always like to bake something for Super Dad’s birthday. The decision making is a difficult process… he has had Barney cupcakes, he has had chocolate cake sprinkled with really everything Wade could get his hands on. This year, Blake got to choose the Birthday Dinner. He also requested party packs with popcorn for all his friends at school. This didn’t materialise, needless to say.
Since he was choosing dinner, I chose the baking based on what was at hand. I had plenty of carrots and as I went through recipes hunting for a good one, I found that I already had just about everything I needed for these delicious carrot cake muffins (are they actually cupcakes though?). Carrot cake with buttery cream cheese icing is probably one of my favourite things. It has to be super moist, must have the little crunch of nuts and must have loads of icing! These definitely didn’t disappoint and I will be keeping this recipe close!
Just before I start, I have to say that one of the most annoying things when I’m working from a recipe is scrolling up and down to see the amount of ingredients. My recipes may not look quite like the standard recipe format, but it just works much easier for me.
Carrot Cake Muffins Recipe
- 2 1/2 cups self-raising flour
1 tbsp caster sugar
3/4 cup milk
- 1 egg, lightly beaten
1/2 cup sunflower oil
3/4 cup brown sugar
1 teaspoon mixed spice
1 3/4 cups grated carrot (I used about 6 medium sized carrots)
1/2 cup pecan nuts, chopped.
Halved pecan nuts for topping
For the Icing
- 100 g cream cheese, softened
75 g butter, softened
- 2 tsp finely grated lemon rind
- 1 1/4 cups icing sugar
Preheat the oven to 190 degrees C and spray a 12 cup muffin pan with cooking spray.
Add 2 1/2 cups flour, 1 tbsp caster sugar, 3/4 cup brown sugar, 1 tsp mixed spice, 1 3/4 cup carrots and 1/2 cup chopped pecan nuts together in a mixing bowl. Make a hole in the middle of the dry ingredients.
Pour 3/4 cup milk, 1 beaten egg, 1/2 cup sunflower oil into the hole and fold all together until just combined.
Spoon into the cups in the muffin pan. The cups will be just about full, this is not a problem as they don’t rise a whole lot.
Bake for about 22 minutes until beautifully golden and with a slightly crispy texture. Remove from oven and let them cool completely.
To make the icing, add 100 g cream cheese, 75 g butter and 2 tsp lemon rind. Stir in 1 1/4 cup icing sugar, then beat all together until fluffy and light.
Spread the cream cheese icing onto the carrot cake muffins when cooled, top with pecan nuts and enjoy!