Carrot Cake Muffins

Try our carrot cake, a healthier option for cake lovers! 

6
10
15-20
Equipment: 
  • Muffin cases
  • Muffin tin
  • Weighing scales
  • Peeler
  • Knife
  • Grater
  • Measuring jug
  • Measuring bowl
  • Wooden spoon
  • Teaspoons 
Ingredients: 
  • 75g carrot
  • 75g soft brown sugar
  • 75ml oil
  • 1 small egg
  • 100g self raising flour
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon cinnamon
  • 50g chopped walnuts (optiona)
Simple steps: 
  1. Preheat the oven to 170C/150C fan/gas mark 3.
  2. Place muffin cases in a muffin tin.
  3. Grate the carrot and put in a bowl with all of the other ingredients and mix lightly.
  4. Spoon the mixture into the muffin cases and bake for 15 -20 minutes or until risen and golden.

Top Tip!

If you don’t have a muffin tin use a lined loaf tin and cook for longer - 30 minutes or until an inserted skewer/cocktail stick/knife comes out clean.

Fat: 
17.2g
Saturated fat: 
2.0g
Carbohydrates: 
27.2g
Sugars: 
12.9g
Salt: 
0.18g
Allergen information: 
Egg
Gluten
Nuts
Wheat