It was my birthday yesterday, so naturally this calls for cake.
Deciding on carrot cake muffins with ‘cream cheese’ topping, I set about converting a recipe. I’m not a fan of overly sweet things, really I’m not. Not since I’ve been doing yearly sugar detoxes anyway. Whilst I enjoy the occasional sweet treat, I find when I bake myself, I can reduce the sugar considerably and still produce a treat that satisfies.
I’m also a fan of wholesome cakes – my chocolate courgette cake being a family favourite. The sweetness of the carrots, combined with juicy raisins and the crunch of chopped walnuts, just fits the bill.
As you can see, I went a little overboard and made 24 muffins, which is a lot of cake, but I wanted to make plenty to share the birthday love!
The muffins came out a lovely golden brown. They held well and the result was a delicious, moist cake.
If you would like to try them for yourself, you can find the recipe below.