I can’t believe that the last blog birthday from Gib mir vier was already one year ago. I can still remember how I celebrated my first blog birthday with my favourite banana bread. And I still love creating new recipes, taking pictures and blogging and every single like, every follower and every comment make me so happy.
This year, I invited the lovely Alex from the German blog ReiseSpeisen to my birthday party. Alex writes on her blog about recipes from all around the world. Every time I browse through her blog, I feel like I just travelled the whole world in a few minutes. Today, Alex brought a super yummy recipe for English Carrot Cake Muffins with her.
When Julia asked me to write a guest article to celebrate her blog birthday, I was very happy and excited and immediately started searching a suitable recipe. It had to be something beautiful! And then I remembered a recipe I already wanted to try for a long time. A short mail to Julia and I decided: Carrot Cake it is!
Carrot Cake was elected as one of the most popular cakes of Great Britain in 2011 and is still one of „Britain’s favourite cakes“. If the cake originally came from the United Kingdom, is not sure. But already in the Medieval Age, Europeans used to mix carrots into their cake batter since sweet alternative ingredients were too rare and too expensive. In British cook books from the 18th and 19th century, Carrot Cake can often be found while their popularity in America grew later. Nonetheless, the cake is as popular in America as in Great Britain and also in Germany where it is known as „Möhrenkuchen“, „Karottenkuchen“ or „Rüblikuchen“.
There are many different ways to make the batter. I opted for a relatively simple version and baked some fluffy muffins with frosting and hazelnut brittle instead of a cake.
160 g brown sugar
160 ml vegetable oil
200 g flour (Type 405)
200 g carrots
1 teaspoon baking powder
¼ teaspoon baking soda
A pinch of salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
For the frosting:
50 g soft butter
180 g cream cheese
200 g icing sugar
Some Hazelnut brittle
- Cream the sugar, oil and eggs in a bowl.
- Combine the flour, baking powder, baking soda and spices and add the sugar-egg-mixture.
- Finely grate the carrots (preferably with a food processor) and mix them into the batter.
- Pour the batter into the muffin case and bake at 180 degrees for 15-17 minutes. If you test the consistency with a skewer and the batter doesn’t stick anymore, the muffins are ready.
- Cream the butter and cream cheese for the frosting and mix in the icing sugar. Pour the frosting into a piping bag (alternatively you can use a freezer bag and cut one corner off), evenly spread it on the muffins and sprinkle some hazelnut brittle on top.
I’m simply thrilled by the muffins (and relieved that the recipe for Julia’s blog birthday came out perfectly). The dough is super soft, moist and not too sweet and the frosting is the ultimate topping. Have fun baking these muffins and enjoy them – maybe at Tea Time.
Thank you so much for your visit and the yummy recipe, lovely Alex!