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Carrot Cake Muffins

Ingredients
  • 3 eggs
  • 250g sugar
  • 300 ml sunflower oil
  • 4 carrots grated
  • 300g flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 100g chopped almonds and hazelnuts
  • 250g cream cheese
  • 60g icing sugar
  • zest of 1 lemon

Method
  1. Preheat the oven to 180 °C (356 °F).
  2. Add ingredients into bowl. Place sugar and eggs into a large bowl. Beat the sugar and the eggs until the texture is light. Add the oil and stir well.
  3. Combine dry ingredients. In a separate bowl add flour, baking soda and cinnamon. Mix until well combined.
  4. Add dry ingredients to wet ingredients. Dump the dry ingredient mixture into wet ingredients. Stir until well combined.
  5. Fold in the carrots. Add carrots into the mixture. Fold in grated carrots until well incorporated.
  6. Stir in the almonds and hazelnuts. Add almonds and hazelnuts into the batter. Fold in until well combined.
  7. Pour the mixture into the greased muffin tray. Spread some cooking oil with paper towel onto the muffin tray then carefully pour the batter into each muffin tin.
  8. Bake for 20 minutes. Place the muffin tray into a preheated oven and bake for 20 minutes.
  9. Remove from the oven when a knife inserted comes out clean. Stick a clean in the middle of each cupcake. If it comes out clean it done but if there is batter on the knife pop it back into the oven for a couple more minutes.
  10. Make the icing. Add cream cheese, lemon zest and icing sugar into a large bowl. Mix the cream cheese with icing sugar and lemon zest until well combined.
  11. Serve. Allow the muffins to cool, then spread the icing on top.


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