Halloween Carrot Cake Muffins
12
50 minutes
If you like our Carrot Cake, you must try these delicious and seasonal Halloween Carrot Cake Muffins! This recipe creates a wonderfully moist and tasty muffin, with a delicious orange icing drizzled over the top of each muffin in the shape of a spider web. A simple and traditional recipe, our carrot cake muffins are loved by everyone. Brilliant to make with children during school holidays, for an afternoon treat with a cuppa or for when you’re simply craving something sweet.
Method
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1
Preheat your oven to 160°fan.
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2
In a large bowl, mix together the sugar, oil, eggs, carrot, sultanas and orange zest.
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3
Sift together the flour, bicarbonate of soda, cinnamon and nutmeg onto the wet mixture. Mix until thoroughly combined.
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4
Spoon into 12 individual muffin cases and bake for 25 minutes at 160°fan. Remove from the oven and allow to completely cool before icing.
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5
To make the icing, beat together 200g sieved icing sugar and orange juice until smooth, adding the orange juice a little at a time, until your icing is a thick but spreadable consistency.
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6
In a smaller bowl, take 1 tbsp of the ready made icing and mix in some orange food colouring. Place the orange icing in a piping bag or you can use a freezer bag with the corner snipped off. Spoon the white icing over the muffins, spreading evenly to cover the top of each muffin.
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7
To create the orange web, pipe a spiral onto the white icing, starting from the centre. With a cocktail stick, drag lines outwards from the centre to form a web pattern.
Ingredients
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230g golden caster sugar
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180ml Mellow Yellow Cold Pressed Rapeseed Oil
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4 medium eggs
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230g grated carrot (about 3 large carrots).
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150g sultanas
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1 large orange, zested
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230g self-raising flour
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1 rounded tsp bicarbonate of soda
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1 rounded tsp cinnamon
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½ tsp grated nutmeg
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For the icing:
2 tbsp orange juice
300g icing sugar -
For the orange icing:
1 tbsp of the white icing
Orange food colouring
