Halloween Carrot Cake Muffins by @mellowyellowkitchen

45 min

12 servings

🍬

230 g

Golden caster sugar

🫗

180 ml

Rapeseed oil

🥚

4

Eggs

🥕

230 g

Carrot

🍇

150 g

Sultanas

🍊

1

Orange zest

🌾

230 g

Self-raising flour

🫙

1 tsp

Bicarbonate of soda

🪵

1 tsp

Cinnamon

🫙

0.5 tsp

Nutmeg

🧃

2 tbsp

Orange juice

🍬

300 g

Icing sugar

🧴

Orange food colouring

  1. Preheat

    Preheat your oven to 160°fan.

  2. Mix
    • Golden caster sugar
    • Rapeseed oil
    • Eggs

    In a large bowl, mix together the sugar, oil, eggs, carrot, sultanas and orange zest.

  3. Sift
    • Self-raising flour
    • Cinnamon
    • Rapeseed oil

    Sift together the flour, bicarbonate of soda, cinnamon and nutmeg onto the wet mixture and mix until thoroughly combined.

  4. Spoon

    Spoon the batter into 12 individual muffin cases and bake for 25 minutes at 160°fan.

  5. Cool

    Remove from the oven and allow to completely cool before icing.

  6. Beat
    • Icing sugar
    • Orange juice

    Beat together 200g sieved icing sugar and the orange juice until smooth, adding the orange juice a little at a time, until the icing is a thick but spreadable consistency.

  7. Mix
    • Orange food colouring
    • Orange zest

    In a smaller bowl, take 1 tbsp of the ready made icing and mix in some orange food colouring.

  8. Place
    • Orange zest

    Place the orange icing in a piping bag, or a freezer bag with the corner snipped off.

  9. Spoon

    Spoon the white icing over the muffins, spreading evenly to cover the top of each muffin.

  10. Pipe
    • Orange zest

    Pipe a spiral of the orange icing onto the white icing, starting from the centre.

  11. Step

    With a cocktail stick, drag lines outwards from the centre to form a web pattern.

Halloween Carrot Cake Muffins by @mellowyellowkitchen

45 min

12 servings

🍬

230 g

Golden caster sugar

🫗

180 ml

Rapeseed oil

🥚

4

Eggs

🥕

230 g

Carrot

🍇

150 g

Sultanas

🍊

1

Orange zest

🌾

230 g

Self-raising flour

🫙

1 tsp

Bicarbonate of soda

🪵

1 tsp

Cinnamon

🫙

0.5 tsp

Nutmeg

🧃

2 tbsp

Orange juice

🍬

300 g

Icing sugar

🧴

Orange food colouring

Preparation Steps

  1. Step 1/11

    Preheat your oven to 160°fan.

  2. Step 2/11

    In a large bowl, mix together the sugar, oil, eggs, carrot, sultanas and orange zest.

    🍬Golden caster sugar
    🫗Rapeseed oil
    🥚Eggs
    🥕Grated carrot
    🍇Sultanas
    🍊Orange zest
    🥣Large bowl

  3. Step 3/11

    Sift together the flour, bicarbonate of soda, cinnamon and nutmeg onto the wet mixture and mix until thoroughly combined.

    🌾Self-raising flour
    🫙Bicarbonate of soda
    🪵Cinnamon
    🫙Nutmeg
    🥣Large bowl
    🧺Sieve

  4. Step 4/11

    Spoon the batter into 12 individual muffin cases and bake for 25 minutes at 160°fan.

    🥄Spoon
    Muffin cases

  5. Step 5/11

    Remove from the oven and allow to completely cool before icing.

  6. Step 6/11

    Beat together 200g sieved icing sugar and the orange juice until smooth, adding the orange juice a little at a time, until the icing is a thick but spreadable consistency.

    🍬Icing sugar
    🧃Orange juice
    🥣Small bowl
    🧺Sieve
    🥄Whisk

  7. Step 7/11

    In a smaller bowl, take 1 tbsp of the ready made icing and mix in some orange food colouring.

    🧴Orange food colouring
    🥣Small bowl

  8. Step 8/11

    Place the orange icing in a piping bag, or a freezer bag with the corner snipped off.

    🫙Piping bag

  9. Step 9/11

    Spoon the white icing over the muffins, spreading evenly to cover the top of each muffin.

    🥄Spoon

  10. Step 10/11

    Pipe a spiral of the orange icing onto the white icing, starting from the centre.

    🫙Piping bag

  11. Step 11/11

    With a cocktail stick, drag lines outwards from the centre to form a web pattern.

    Cocktail stick

Composition

Ingredients

Types

Sugar, Oils, Eggs, Vegetables, Fruits, Dried Fruits, Grains, Flour, Leavening Agent, Spices, Juice

Ingredients

Golden caster sugar, Rapeseed oil, Eggs, Carrot, Sultanas, Orange zest, Self-raising flour, Bicarbonate of soda, Cinnamon, Nutmeg, Orange juice, Icing sugar, Orange food colouring

Notes

Rapeseed oil (cold pressed), Eggs (medium), Carrot (about 3 large carrots, grated), Orange zest (zest of 1 large orange), Bicarbonate of soda (rounded teaspoon), Cinnamon (rounded teaspoon), Nutmeg (grated), Orange juice (for the icing)

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Nut-Free, soy-free

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 45g, Fat: 13g, Fiber: 1.2g, Sugars: 33g

Nutritional Information

Minerals

Sodium: 190mg, Potassium: 160mg, Calcium: 40mg, Iron: 1mg

Vitamins

Vitamin A: 250µg, Vitamin C: 6mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Large bowl, Small bowl, Sieve, Spoon, Muffin cases, Piping bag, Cocktail stick, Whisk

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@mellowyellowkitchen

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Moist, Tender Crumb

Flavors

Sweet, Spiced, Citrusy, Cinnamon, Orange

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

unbaked batter : not applicable, baked, iced muffins : up to 2 days (store in an airtight container,keep in a cool, dry place away from direct sunlight), baked, iced muffins : up to 5 days (refrigerate in an airtight container), unfrosted muffins : up to 2 months (freeze in an airtight container or freezer bag,thaw at room temperature before icing)