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Light and soft carrot cake muffins. Add salt, vanilla essence, and the carrot paste and mix. Add the sifted flour, baking soda, and cinnamon powder into the bowl and mix with a rubber spatula. Add the diced pineapple slices and mix.

Light and soft carrot cake muffins Pour the wet ingredient mixture into the dry and whisk until no pockets of flour remain and batter is smooth. Fold in carrot, coconut, and raisins. Fold in carrots, pecans, and raisins.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, light and soft carrot cake muffins. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Light and soft carrot cake muffins is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Light and soft carrot cake muffins is something that I have loved my whole life.

Add salt, vanilla essence, and the carrot paste and mix. Add the sifted flour, baking soda, and cinnamon powder into the bowl and mix with a rubber spatula. Add the diced pineapple slices and mix.

To begin with this particular recipe, we must prepare a few components. You can cook light and soft carrot cake muffins using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Light and soft carrot cake muffins:

Prepare of For the muffins.
Take 130 g of flour.
Prepare 1 tsp of baking soda.
Get 1 tsp of cinnamon powder.
Make ready 2 of eggs.
Make ready 160 g of sugar.
Take 110 cc of vegetable oil.
Prepare 1/4 tsp of salt.
Prepare 1 tsp of vanilla essence.
Prepare 150 g of carrots.
Make ready 4-5 slices of pineapple (optional).
Get of For the cream cheese frosting.
Prepare 100 g of cream cheese.
Make ready 30 g of butter.
Make ready 50 g of sugar.
Make ready Pinch of crushed walnuts (optional).

For the frosting, beat the cream cheese in a small bowl until smooth. Add in the maple syrup and vanilla and beat again until the mixture is well combined. Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

Instructions to make Light and soft carrot cake muffins:

Sift the flour. Leave the cream cheese and butter at room temperature so they soften. Dice the pineapple slices..
Peel and cut the carrots into small pieces. Heat the carrots in the microwave at 600W for 2-3 mins so they soften. (Adjust the heating time according to your microwave.) Create a carrot paste using a blender..
Put the vegetable oil and sugar (for the muffins) into a bowl and whisk well. Add eggs to the bowl and whisk well again. Add salt, vanilla essence, and the carrot paste and mix..
Add the sifted flour, baking soda, and cinnamon powder into the bowl and mix with a rubber spatula. Add the diced pineapple slices and mix..
Preheat the oven at 180℃. Place muffin cups into the muffin tray and pour in the muffin mixture. Bake in the oven at 180℃ for 30 mins..
Make the cream cheese frosting. Put the cream cheese and butter into a bowl and mix well. Add sugar (for the cream cheese frosting) and mix well again..
Cool the muffins once baked, coat the top with the cream cheese frosting, and sprinkle with crushed walnuts. Enjoy!.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. In a large bowl, mix sugar, oil, and eggs. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Or, grease and flour the bottom and sides of both pans.

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