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Easter Carrot Cake Muffins

serves

12

pieces

Serves

prep-time

10

minutes

Preparation Time

recipe-type

25

min Oven

Cooking Time

Ingredients
  • 1 cup (110 grams) pecans or walnuts, chopped
  • 2 cups (260 grams) plain flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp McCormick Adjustable Grinder Sea Salt
  • 1 tbsp McCormick Cinnamon Ground
  • 1 tbsp McCormick Allspice Ground
  • 4 eggs
  • 1 1/4 cups (250g) caster sugar
  • 1 cup (250ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 2 1/2 cups (280g) finely grated raw carrots
  • Cream Cheese Icing
  • 1/2 cup (125g) unsalted butter, room temperature
  • 250 g cream cheese, room temperature
  • 1 cup (110g) icing sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp McCormick Ginger Ground
  • Easter eggs, for garnish
Directions
  1. Preheat oven to 180°C. Place paper liners in 12 muffin cups.
  2. In a large bowl mix all ingredients together until well combined.
  3. Divide batter between 12 muffin cups and bake 20 to 25 minutes or until a cake tester inserted in the centre of the cupcake comes out clean. Let cool completely on a wire rack before piping with the cream cheese icing and place egg on each muffin.
  4. To make the cream cheese icing; beat all ingredients together in a small bowl until smooth and creamy.
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