Tools
Carrot cake muffins
A batch of soft, warmly spiced carrot cake muffins made with Greek yogurt, honey and fresh carrots, baked until tender and golden.
Tools
Ingredients
120 ml vegetable oil
250 g brown sugar
3 eggs
225 g Greek yoghurt
3 tbsp honey
175 g carrots, shredded
300 g all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ginger
Step by step
Attach the Paddle Attachment to your Stand Mixer. Add the vegetable oil to the mixing bowl, then add the brown sugar and mix on speed 4 until smooth. With the mixer running, add the eggs one at a time, mixing well after each addition.
Add the finely shredded carrots and mix again. Add the Greek yogurt and honey, and continue mixing until the batter is smooth. Add the flour, followed by the spices, baking powder, baking soda, and salt. Mix on low speed just until everything is combined, taking care not to overmix.
Line a muffin tin with paper cases and divide the batter evenly between the cups. Bake in a preheated 200°C oven for 18-22 minutes until a toothpick inserted into the centre comes out clean. Let the muffins to cool slightly before serving, and drizzle with caramel sauce if desired.