One-Bowl Carrot Cake Muffins
Ingredients
- 1 1/2 cups (180g) 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
- 3/4 cup (150g) brown sugar
- 2 eggs
- 1/2 cup (120g) greek yogurt
- 1/4 cup (50g) pineapple, mashed
- 1 tsp vanilla
- 1 cup (110g) finely grated carrots
- 1/2 cup (50g) pecans or any nuts, chopped
Frosting
- 1 cup (226g) cream cheese
- 1/4 cup (50g) powdered sugar
- 1 1/2 cups (360g) whipping cream
Crumble
- 1/2 cup (60g) walnuts, chopped
- 1/4 cup (50g) brown sugar
- 2 tbsp (20g) desiccated coconut
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp salt
- 1/4 cup (60g) unsalted butter
Preparation
Peel and shred carrots. Roughly chop pecans.
Preheat oven to 350°F (175°C).
In a large bowl, whisk together eggs, brown sugar, oil, yoghurt, vanilla extract and pineapple until combined.
In another bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Combine half of the dry ingredients with the wet mixture. Add carrots, then remaining dry ingredients. Stir until just combined. Fold in pecans.
Fill cupcake liners 3/4 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
Reduce oven to 320°F (162°C). For walnut crumble, pulse walnuts, flour, brown sugar, desiccated coconut and salt in food processor.
Add butter, pulse until sandy. Bake on a sheet until golden, stirring halfway. Cool.
For frosting, beat cream cheese, powdered sugar, vanilla and salt until smooth. Add heavy cream, beat until stiff peaks.
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.
