Autumnal Carrot Cake Muffins with a Cream Cheese Frosting and Pecan crumb

Wed, 25 September 2024

• 165g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 120ml vegetable oil
• 200g light or dark brown sugar
• 2 large eggs
• 80g unsweetened applesauce, sour cream, or plain yogurt
• 1 tsp vanilla
• 200g peeled & shredded carrots
• Optional add-in: 75g chopped walnuts or pecans; raisins

• 224g full-fat block cream cheese
• 113g unsalted butter
• 360g icing sugar
• 1 tsp vanilla

• Preheat your oven to 350°F (180°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
• In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• In another bowl, mix the vegetable oil and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, add the applesauce (or sour cream or yogurt) and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots and any optional add-ins like nuts or raisins.
• Pour the batter into the prepared baking pan and bake for around 30-35 minutes or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Add confectioners' sugar, vanilla extract, and salt, and beat until creamy and smooth.
• Once the cake has cooled completely, spread the cream cheese frosting over the top.