Scrumptious recipe for Wholewheat Carrot Cake with cream cheese icing.
2 extra large eggs
1/2 cup (125 ml) canola or sunflower oil
1 cup (250 ml) plain yoghurt
1 cup (250 ml) milk
1 x 700 g Ina Paarman’s Muffin Mix with Raisins and Bran
2 t (10 ml) ground cinnamon
2 cups (500 ml) grated carrots
1 apple, coarsely grated with skin on
1/2 cup (50 g) chopped pecan nuts
1/4 cup (60 ml) butter
1/2 t (2,5 ml) vanilla essence
2 cups (250 g) sifted icing sugar
125 g cream cheese or smooth creamed cottage cheese, dripped in kitchen paper
extra nuts and orange zest to garnish
Preheat oven to 180C and adjust oven rack to middle position.
Remove the raisin-bag from the foil packet and pour boiling water over the raisins to plump them up.
Drain immediately and set aside to swell.
Line two muffin pans with paper cups. Beat eggs and oil for 2 minutes on high speed until well blended.
Add yoghurt and milk and beat for 1 minute on high speed.
Add contents of pack, cinnamon, drained plumped raisins, grated carrots, grated apple and chopped nuts.
Stir by hand with a spatula +-40 times until uniformly blended. (Do not beat).
Spoon one heaped tablespoon of mixture into muffin pans. Fill the hollows only about 2/3 full.
Bake for about 20-25 minutes until nicely risen and browned.
Cream butter and vanilla, gradually add icing sugar until you get a dry, crumbly mixture.
Add the cream cheese.
Don’t beat cheese, just fold it in gently by hand, as it becomes watery when over mixed – the icing must still look slight lumpy.
Ice muffins when completely cooled. Garnish with chopped nuts and orange zest.
By: Ina Paarman