Ingredients – Makes about 12
- 150g carrots, grated
- 2 eggs
- 100g light soft brown sugar
- 5 tbsp sunflower oil
- 110g self-raising flour
- 1 level tsp ground cinnamon
- 100g sultanas
- A handful of mixed seeds (or seeds of your choice)
For the buttercream
- 200g cream cheese
- 100g butter
- 1tsp vanilla extract
- 200g icing sugar
1. Preheat your oven to 190C
2. Place each muffin case into a muffin pan
3. Mix in the eggs, then the sugar then whisk in the sunflower oil
4. Next add in all the dry ingredients, plus the carrots and mix together
5. Spoon into muffin cases and sprinkle with a pinch of your seeds. Bake for 15-20 mins until firm to the touch and golden brown
6. For the buttercream beat together the cream cheese and butter until smooth
7. Then add the vanilla extract plus the icing sugar bit by bit. Once combined and smooth, pop into a piping bag
8. Once the muffins are completely cool, remove from the muffin cases, make a small deep hole in the bottom of the muffins and inject with your cream cheese frosting
