Ingredients
Ingredients for 30 muffins:
- 550g Ardo Carrots strips
- 140g soft butter
- 360g sugar
- 6 eggs
- 400g wheat flour
- 3 tsp. cinnamon
- 4 tsp. baking powder
- ½ tsp. salt
Frosting:
- 200g soft butter
- 75g icing sugar
- 150g white chocolate
- 200g natural cream cheese
Allergens
Gluten
Egg
Milk
Preparation
- Preheat the oven to 175°C.
- Beat the butter and sugar together until fluffy.
- Add one egg at a time and beat well.
- Sift the flour, cinnamon, baking powder, and salt into a bowl and then stir it into the batter.
- Add the shredded carrots and gently stir them into the batter.
- Fill each muffin tin 2/3 with the batter and bake for about 20 minutes.
- Allow the cakes to cool.
Frosting, here's how to make it:
- Beat the butter and icing sugar until light and fluffy.
- Melt the chocolate in a water bath and whisk it into the buttercream.
- Gently fold in the cream cheese and whisk together.
- Fill the frosting into a piping bag and decorate the cakes when they are completely cold.
Ardo products used in this recipe