Tanya’s Easy Carrot Cake or Muffins

Recipe's preparation

Carrot Cake or Muffins

Preheat oven to 180oC

Grease a 20cm round cake tin or line muffin tray (you should get between 12-18 )

Using cutter - grate 2 medium carrots on thick grate (alternatively you can either grate by hand or chop in Thermomix bowl by cutting carrot into chunks and then 3 sec / spd 5 - clean and dry bowl)

Add eggs, sugar, oil and vanilla extract and mix 5 sec / spd 4.5 - scrape down sides

Add grated or chopped carrots and mix reverse blade 2 sec / spd 3.5 - scrape down sides

Add remaining ingredients and mix reverse blade 3 sec / speed 4 - scrape down sides and repeat for 2 secs until mixed

Pour batter into cake tin or 1/2 fill muffin cases
Bake in oven
- cake 40-50 mins until skewer comes out clean (may need to cover at the 30 min mark with tinfoil to stop top from browning too much)
- muffins approx 20 mins until skewer comes out clean

Remove from oven and allow to cool in the tin for 5 mins before transferring to cooling rack.

Allow to fully cool before icing.

Cream Cheese Icing

In a clean and dry bowl - add butter and cream cheese 15 sec / 37oC / spd 3
- Scrape down sides

Repeat 20 sec without temperature

Add Icing sugar and mix 20 sec / spd 4

Add lemon juice and mix 15 sec / spd 4

Add more lemon juice if needed (mixture should be a nice spreadable consistency)

Spread icing on cake or pipe onto muffins and top with walnuts or dried fruit if you wish