- flour - 2 Cups
- soda - 2 teaspoons
- salt - 1 teaspoon
- cinnamon - 2 teaspoons
- nutmeg - 1/2 teaspoonfuls
- ginger - 1 teaspoon
- sugar - 2 cups
- rapeseed oil - 1 1/4 Cups
- eggs - 4 pieces
- carrots - 3 Cups
- walnuts - 1 cup
- raisins - 1/2 cup
- Glaze: cream cheese - 480 grams
- bacon unsalted butter - 1 Piece
- of powdered sugar - 2 Cups
- maple syrup - 1/4 Glass
1. Preheat the oven to 175 degrees. Mold the muffin shape with 12 compartments with paper liners, grease them with butter and lightly sprinkle with flour. Carrots clean and grate. To cut large walnuts, if using them. 2. Mix flour, soda, salt, cinnamon, nutmeg and ginger in a medium bowl. Beat up sugar and butter in a large bowl with a mixer. Add eggs and whip. Add the flour mixture and mix until the mixture is homogeneous. Stir in carrots, walnuts and raisins, if used. 3. Divide the dough among the paper liners, filling each 3/4. 4. Bake muffins from 14 to 18 minutes. Let it cool for 5 minutes, then allow to cool completely on the rack. In the meantime, cook the creamy icing. In a bowl mixer, whip all the ingredients for glaze with a mixer at medium speed. Put the icing in the refrigerator for 10-20 minutes. decorate the cooked icing with cooled carrot muffins.
Servings: 8