Cakes and Cookies, Desserts

Carrot Cake Muffins

So I was channel surfing and caught a small segment of a food show featuring Donna Hay and some very adorable kids. They were making a carrot cake. Totally inspired, I made some for this morning’s breakfast and to bring some over for teatime later at the parents.

Try as I might, I couldn’t find the exact recipe of hers which she featured on the show. Maybe because I’ve no idea what the title of the show was! But I did find her recipes for carrot cake and carrot cake muffin. And so I used it but added some things which she did on the show – like mixed spice and ground cinnamon!

The outcome was quite delicious. It’s moist, definitely moist, but also moorish? It’s thick. Ok by Asian standards perhaps this is huge! One piece of this muffin and I’m full! But it is delicious.

I also copied her maple syrup cream cheese frosting. In the show, she added ricotta but as you know ricotta is not easily available here and Super expensive so I added one tablespoon of clotted cream instead.

I even used Australian olive oil. It’s very simple to make. The only difficult part is grating those carrots. And the recipe called for 3! I used 2 and still it was too much. I used big fat Australian carrots here. Beautiful. We love the fresh produce from Australia (I’m getting some Australian eggs later! 🤭).
I followed her recipe strictly but it was way to thick. I knew it can’t be right so I added a splash of olive oil and a splash of whole milk to make it wetter.
I overfilled some of them. This batter calls for exactly 12 muffins.
Make sure you don’t frost all of them. Well, for us we don’t really like frosting so I only frosted three to try. The rest will be on the side for those who would like some frosting. Even my kids don’t like sweet things.
Sprinkled some Chia seeds on top. A delicious teatime treat!

For the recipe which I used as a base:

Recipe Carrot Cake

1 thought on “Carrot Cake Muffins”

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