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SWEETLY Carrot Muffins with Cream Cheese Frosting

PREP TIME: 20 min
COOK TIME: 30 - 35 min
MAKES: 12 - 18 Muffins
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SWEETLY Carrot Muffins with Cream Cheese Frosting
SWEETLY Carrot Muffins with Cream Cheese Frosting

INGREDIENTS

1 cup (165 g) SWEETLY Baking Sugar Substitute
1 ½ cup cake flour
2 tsp baking powder
pinch of salt
1 tsp NOMU Cook’s Collection Ground Cinnamon
3 large eggs
125 ml canola or sunflower oil
200 ml milk
1 tsp NOMU Vanilla Essence
1 cup grated carrots
150 g chopped pecan nuts
zest of 1 orange

FOR THE CREAM CHEESE FROSTING
100 g unsalted butter, softened
100 g SWEETLY Baking Sugar Substitute
1 tub full fat creamed cheese
juice of 1 large lemon

Method

Preheat the oven to 170°C and line two muffin pans with paper cases.

Sift and mix all the dry ingredients together in a mixing bowl and make a well in the centre.

Beat together the eggs, oil, milk and NOMU Vanilla Essence and pour into the centre of the well. Mix all the ingredients together until just incorporated.

Fold in the grated carrots, 100 g chopped pecan nuts and orange zest.

Fill the muffin cases until ⅔ full and bake for 30 – 35 minutes or until a skewer comes out clean. Remove from the muffin pan and cool on a wire rack.

TO PREPARE THE CREAM CHEESE FROSTING

Use an electric mixer to beat the softened butter until very pale and creamy. Add the cream cheese and beat on high speed until smooth.

Add the SWEETLY Baking Sugar Substitute and lemon juice and beat for a few more minutes until the frosting is light and fluffy.

Once the muffins have cooled completely, pipe or spread on the cream cheese frosting and sprinkle with the remaining pecan nuts.

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