Muffin:
160ml brown sugar
125ml oil
5ml vanilla essence
3 extra-large eggs
375ml cake flour
15ml baking powder
pinch of salt
2ml ground cinnamon
500ml finely grated carrots
250ml finely grated apple
125ml seedless raisins
250ml chopped nuts
finely grated rind of half a lemon
15ml lemon juice
Icing:
200g cream cheese
45ml icing sugar
5ml vanilla essence
5ml finely grated lemon zest
Method
- Preheat the oven to 180°C.
- Place paper cupcake cases in the muffin hollows.
- Cream sugar and oil together.
- Beat in the vanilla essence and eggs.
- Sift over the cake flour, baking powder, salt and spices and fold in.
- Add the rest of the ingredients and mix.
- Fill the paper cups 3 quarters of the way with batter.
- Bake for 30-40 minutes or until a testing skewer inserted into the center comes out clean.
- Allow to cool completely before icing on a wire rack.
- Cream the cream cheese and icing sugar together.
- Mix in vanilla essence and lemon zest.
- Ice the muffins and decorate with chopped nuts.
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