These carrot muffins are made with a cream cheese frosting. They are super soft and you are going to love them. To start, sift flour, baking soda, salt and cinnamon into a large mixing bowl then give it a mix and set it aside. In another bowl, add sugar and oil and beat them well using a hand mixer then add two eggs one at a time and mix well until combined before adding the next egg.
Add the dry ingredients and mix them well until smooth with no lumps. Add finely grated carrots and fold them together until well incorporated. Prepare the muffin tins by lining them with muffin liners then fill each one about half full then bake them in a preheated 320 degrees Fahrenheit oven (160C) for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
After baking, let the cupcake cool completely in the tin. While waiting, prepare the frosting. In a bowl, add the cream cheese and lightly beat it then add white granulated sugar and continue beating at high speed until the sugar is dissolved in the cream cheese. Add vanilla extract and double cream and beat them together until the cream reaches a stiff peak.
Add the cream cheese in a piping bag and ensure the cupcakes are completely cool then pipe the frosting on top of the cupcakes. Serve them and enjoy.
For the cupcakes:
- 1 cup (136grams/ 4.8Oz) plain flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup vegetable oil
- 1 cup (201grams/ 7.1Oz) white sugar
- 2 large eggs, room temperature
- 1 ½ cup finely grated carrots (about 3 pcs of medium-size carrots)
For the frosting:
- 600ml double cream
- ½ cup (100 grams/ 3.5Oz) white sugar
- 200grams(7Oz) cream cheese
- 1tsp vanilla extract
Preheat oven to 160 C and bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.