So, this is something is a mashup – the traditional carrot cake meets the traditional muffin……kind of. This happened simple because I had a stock pile of carrots that needed using before I headed off from a few days. The prospect of again turning surplus veg into soup sent a shiver down my spine.
So these babies are as quick and easy as soup making and the freeze incredibly well – just make sure, as always you use quality stuff!
Makes about 12 muffins
Carrots, grated – 375 grams
Plain flour – 175 grams
Eggs – 2 beaten
Soft brown sugar – 250 grams
Veg oil – 150mls
Mixed nuts, chopped 120 grams
Baking soda – 1 level tps
Kick off by combining carrot, flour, sugar, eggs, baking soda, nuts, veg oil in a large mixing bowl. Combine well and taste – add more sugar at this stage if you own palate needs it.
Butter up and flour a cake tray with 12 wells – scoop about 2 table spoons of the muffin mix into each well, just to the top and no more.
Shake the cake tray to ensure that everything is settled in then bake in a pre-heated oven at 150c for about 40 minutes. After 30 mins check the muffins with a metal skewer, poke into the center of the muffin and if the skewer come out clean then they are ready.
Turn out onto a cooling rack and either serve warm with a good ice cream or leave to cool and eat from the hand!