Carrot Cake Muffins with Coconut Frosting
By Morrisons
Published on 26 May 2020
The spices in these muffins create a rich aromatic flavour and the creamy coconut frosting is the perfect topping to give these muffins a unique twist.Time and servings
50 minsTotal time
25 minsPrep time
25 minsCooking time
Ingredients
- 2 tsp of lemon juice
- 60 g of buckwheat flour
- 1 tsp of vanilla extract
- 0.5 tsp of ground cinnamon
- 0.25 tsp of baking powder
- 0.5 tsp of mixed spice
- 100 g of carrots, grated
- 100 ml of vegetable oil
- 2 whole of eggs
- 100 g of icing sugar
- 50 g of coconut oil
- 125 g of soft brown sugar
- 60 g of self raising flour
Method
Step 1
Preheat the oven to 170C fan/190C/gas 5.Step 2
Place the grated carrots, eggs, vegetable oil, vanilla extract and soft brown sugar in a mixing bowl and whisk until smooth.Step 3
Sift the buckwheat flour, self-raising flour, baking powder, ground cinnamon and mixed spice into the carrot mix and stir. Ensuring all of the ingredients are evenly combined.Step 4
Line a 6 hole muffin tin with six muffin cases and evenly divide the mix between the cases.Step 5
Bake in a preheated oven for 20-25 minutes.Step 6
Place on a cooling rack and allow to cool completely.Step 7
For the frosting place the coconut oil in a stand mixer fitted with a beater attachment. Alternatively use a wooden spoon and mixing bowl. Beat for a few minutes to soften.Step 8
Sift the icing sugar into the bowl and add the vanilla extract and lemon juice.Step 9
Beat until smooth, scraping the bowl down if needed. If the icing is too stiff add 1-2 tbsp of boiling water.Step 10
Evenly spread the frosting on top of the muffins. To help spread the frosting, you could heat a teaspoon in a cup of boiling water.