This Weeks Recipe...Carrot cake muffins with creamy orange icing

Equipment: 4X6 silicon muffin trays, 2 baking trays, metric measuring cups and spoons, scales, sieve, grater, peeler, measuring jug, whisk, large mixing bowl, wooden spoon, chopping board and a mat to place underneath, sharp knife, electric mixer, 2 wire racks, juicer, oven mitts

Ingredients:

1 ¼ cups vegetable oil 1 ¼ cups firmly packed brown sugar

4 eggs 400 g self-raising flour

¾ teaspoon bicarbonate of soda 1 ¼ teaspoons cinnamon

1 ¼ teaspoons nutmeg 75 g walnuts or seeds of choice

390 g grated carrot Canola oil spray

Creamy orange icing:

50 g unsalted butter 1 cup icing sugar

180 g cream cheese finely grated zest of 1 orange

60 ml orange juice

What to do:

Preheat the oven to 180˚C. Grease 4X6 silicon muffin trays with the canola oil spray. Place the silicon muffin trays on baking trays.
Measure out the butter and the cream cheese and leave them on the bench to come to room temperature.
Grate the carrot until you have 390 g.
Finely chop the walnuts if using.
Whisk the oil and sugar together in a large mixing bowl. Add the eggs one at a time, whisking after each addition.
Measure out the flour and sift it into the large mixing bowl along with the bicarbonate of soda, cinnamon, nutmeg and walnuts and stir until well combined.
Fold through the carrot, then spoon the mixture into the prepared muffin trays. Bake for approximately 20 minutes. Using oven mitts, carefully remove from the oven. Leave for 5 minutes and then turn out onto the wire racks to cool completely.
To make the creamy icing, use an electric mixer to cream the butter and icing sugar until pale and creamy. Add the cream cheese and beat until just combined, then beat in the orange zest and juice. Spread evenly over the cooled muffins.

Recipe by Fiona Inglis, The garden cook, published 2012, page 122.

If your family has a go at baking this recipe, or any other recipe at home, send in a photo to miners.rest.ps@education.vic.gov.au by 4 pm Tuesday 26 May (put Carrot Cake Muffins in the subject line) to be included in the newsletter next week.

Bon appetit!

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