@joyfulhomecooking: The recipe you need to make this Easter 🐣 One-Bowl Carrot 🥕Cake Muffins Recipe: •1 1/2 (180g) cup flour •2 tsp baking powder •1/2 tsp baking soda •1/2 tsp salt •1/2 tbsp cinnamon •1/4 tsp ground nutmeg •1/2 cup (120g) vegetable oil (I used rapeseed oil) •3/4 cup (150g) brown sugar •2 eggs •1/2 cup (120g) greek yogurt •1/4 cup (50g) pineapple, mashed •2 eggs, at room temperature •1 tsp vanilla •1 cup (110g) finely grated carrots •1/2 cup (50g) pecans or any nuts, chopped Cream Cheese Frosting •1 cup (226g) cream cheese •¼ cup (50g) powdered sugar •1½ cup (360g) whipping cream Walnut Crumbles •½ cup 60g walnuts, chopped •¼ cup (50g) brown sugar •2 tbsp (20g) desiccated coconut •½ cup (60g) all-purpose flour •¼ tsp salt •¼ cup (60g) unsalted butter Method: 1.Peel and shred carrots. Roughly chop pecans. 2.Preheat oven to 350°F (175°C). 3.In a large bowl, whisk together eggs, brown sugar, oil, yoghurt, vanilla extract and pineapple until combined. 4.In another bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. 5.Combine half of the dry ingredients with the wet mixture. Add carrots , then remaining dry ingredients. Stir until just combined. Fold in pecans. 6.Fill cupcake liners 3/4 full. Bake for 18-20 mins until a toothpick comes out clean. Cool completely. 7.Reduce oven to 320°F (162°C). For walnut crumble, pulse walnuts, flour, brown sugar, desiccated coconut and salt in food processor. 8.Add butter, pulse until sandy. Bake on a sheet until golden, stirring halfway. Cool. 9.For frosting, beat cream cheese, powdered sugar, vanilla, salt until smooth. Add heavy cream, beat until stiff peaks. 10.Frost cupcakes, create a flat surface in the middle. Coat sides with cooled crumble. Mix leftover frosting with orange food coloring, pipe carrot designs. Add parsley for stems. #easter

Joyce Mrad

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Wednesday 09 April 2025 12:11:15 GMT