Looking for a new treat to bring to the Easter picnic this year? These moist and indulgent carrot cake muffins, dense and spiced with cinnamon and pecan, and topped with a sweet cream cheese icing.
These are sure to be a crowd pleaser!
| Prep Time: |
10 minutes |
| Cook Time: |
12-15 minutes |
| Makes: |
1.9kg |
| Serves |
22 cupcakes |
| Difficulty Level |
easy |
INGREDIENTS
Carrot Cake Mix
- 2 ¼ cups plain flour
- 1 cup Lakanto Monkfruit Golden Sweetener
- 1 tsp baking powder
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
- 1 cup canola oil
- 1 tsp vanilla essence
- 3 large eggs
- ½ cup chopped pecans
- ¾ cup milk
- 1 ½ cups grated carrot
ICING
Cream Cheese Icing:
Cream Cheese Icing:
- 1 cup cream cheese, softened.
- ½ cup Lakanto Monkfruit Classic or Icing Powder Sweetener
Tip
- Add a touch of cinnamon to the cream cheese icing for extra spice.....
METHOD
Cup Cake Batter
- Preheat the oven to 180ºC fan forced.
- Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
- Combine all the dry ingredients together in a bowl.
- Combine all the wet ingredients together in a separate bowl.
- Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
- Pour the mixture evenly across 12 cupcake cases.
- Bake for approx. 12-15 minutes.
Icing Mixture
- Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
- Allow the cupcakes to cool completely before icing with the cream cheese frosting.
RSLA0364*
Approx. Nutritional Information Per Serve 80g Energy 939 kJ (224 Cal) Protein 4.3g Total Fat 16.7g Saturated Fat 3.5g Carbohydrate 13.1g Fibre 1.4g Sugar 1.3g Sodium 140mg