- I adapted a carrot cake muffin recipe that I’ve used several times. It uses light brown sugar rather than the muscovado that I would normally use for a layered carrot cake, which makes them lighter and more delicate. The carrots are grated much more finely than they would normally be, larger strands jar against the size of the cakes, though keep them just as moist as you would hope for.
- I normally prefer carrot cake anything to come with a generous amount of cream cheese frosting but a honey orange glaze seemed more in keeping. It’s a messy business this glaze, though incredibly easy to make, so do pop a sheet of baking parchment or greaseproof paper under your rack before you spoon it over or cleaning up is a bit of a nightmare.
Of course you can easily adapt them back to make muffins. Add 1 tsp baking powder along with the flour, grate the carrots coarsely and spoon the mixture into a 12 hole muffin tin. Bake for 18-20 minutes at 190c. Still top them with the glaze though, it rings the changes and pushes them towards the breakfast category.
Ingredients
- 300g self-raising flour
- Pinch of salt
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 120g soft light brown sugar
- 75g sultanas
- 200ml milk
- 150ml sunflower oil
- 2 eggs, beaten
- Zest and juice of 1 orange
- 2 large carrots, finely grated
- 200g runny honey
- Juice of 2 oranges
For the honey orange glaze
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