Carrot Muffins

1 1/4 cups brown sugar

4 X large eggs

1 cup Sunflower oil
2 cups flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 teaspoons cinnamon
Grate 1 small bag of carrots finely about 5 cups
Method :
Preheat oven to 180 *C
Beat together the eggs and brown sugar until light and fluffy gently add in the oil and continue beating till combined.
Sift together the flour, baking powder, bicarbonate of soda and cinnamon.
Add the sifted ingredients and grated carrots to the egg mixture and fold in until combined.
Pour into muffin pan for muffins and bake for 20 mins or until done
Pour into round pans for a double layer cake and bake for 30 minutes or until done.
Pour into a tray pan for a single layer cake and bake for 30 minutes or until done.
Optional :Add 1 cup of chopped pecans
Toppings :
1) Classic butter frosting:

125g Butter

1 egg white

2 cups Icing sugar

1 teaspoon Vanilla Essence.

Beat together to form a soft frosting.

Decorate with chopped pecans

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