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Carrot cakes with cinnamon frosting
Carrot cakes with cinnamon frosting
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Carrot cakes with cinnamon frosting for a flavorful twist on a classic dessert.
Ingredients:
  • 160g butter, softened
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2.50 gm ground nutmeg
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 310ml (1 1/4 cups) buttermilk
  • 75g (1/2 cup) plain flour
  • 200g (1 cup) coarsely grated carrot
  • 1 x 75g pkt walnut crumbs
  • 100g butter, softened
  • 150g (1 cup) icing sugar mixture
  • 30.90 gm milk, at room temperature
Instructions:
  • Preheat your oven to 180°C and prepare 12 medium muffin pans by lining them with paper cases that have an 80ml (1/3-cup) capacity.
  • Using an electric beater, cream butter, sugar, and nutmeg until pale. Mix in eggs one at a time until combined. Gently fold in self-raising flour, followed by buttermilk and plain flour. Stir in carrot and walnut crumbs. Spoon batter into pans and level the surface.
  • Bake in the preheated oven for 25 minutes or until a skewer inserted comes out clean. Let cool on a wire rack for 5 minutes before removing from the pan.
  • Prepare the cinnamon frosting by using an electric beater to whip the butter in a bowl until light. Slowly incorporate the icing sugar, beating thoroughly after each addition, until nice and fluffy. Gently mix in the milk and cinnamon until well combined.
  • Evenly spread the frosting over the cooled carrot cakes and top with candles for decoration, if preferred. Serve right away.

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