Ingredients
3 cups grated carrots
2 cups brown sugar
(400g)
2 cups self-raising flour
(300g)
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 cup vegetable oil
(375ml)
4 eggs
1 cup chopped walnuts
optional
50g butter
75g cream cheese
1 cup icing sugar
(150g)
Fondant
Orange and green food colouring
Equipment
- 1 muffin pan
- 1 muffin liners
- 1 bowl
- 1 mixer
- 1 wire rack
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12-cup muffin pan with muffin liners and set aside.
- Peel and grate the carrots, and set aside.
- In a bowl combine sugar, flour, spices and oil into a large bowl. Add eggs, one at a time, stir in carrots and walnuts (optional) and combine until all ingredients are moist.
- Bake for 20-30 minutes or until skewer comes out clean. Leave to cool in the pan for 5 minutes and then cool further on a wire rack.
- In a bowl using a mixer, beat the butter and cream cheese until smooth and then gradually add the icing sugar until light and fluffy. Use a small amount of green food colouring to colour the icing. Spread over cooled muffins or if you have a grass icing tip Wilton No.233) you could make the top look like grass.
- To make the carrots, colour the icing and knead the colour through. If it gets a little sticky you can use icing sugar to thicken it again. Taking a small piece roll a tapered tube then put small indents in. Using green fondant, create the leaves and poke them into the top of the carrot a wee bit to secure them.
Notes
Tip
The oil in this recipe must be tasteless so please use a neutral oil like vegetable oil and not olive oil.
