This is a variation of my favourite carrot cake.
I wanted to prepare some bite-size sweet treats for a friend’s visit one evening, so opted for muffins rather than a cake.
Another variation was less planned, but turned out very well. At the very last minute I realised I had no walnuts in the cupboard, so I decided to replace them by hazelnuts.
And here we are, time for some tea to accompany these lovely wholemeal muffins packed with veg and nuts.
This sugar-free version can be enjoyed in the latter stages of anti-candida diet.
Makes 12 muffins
200g wholemeal flour, sieved
75g hazelnuts, chopped
2 tsp ground cinnamon
1 tsp ground nutmeg
0.5 tsp ground ginger
2 tsp bicarbonate of soda
2 tsp baking powder
210ml rapeseed oil
250g carrots, grated
For the Greek yogurt buttercream
75g butter, softened
30g xylitol, powdered
150g full fat Greek yogurt
finely grated orange and lemon zest
12 whole hazelnuts
Preheat the oven to 180 C/ gas mark 4.
Grease a 12-hole muffin tin and line with muffin cases.
In a large bowl, mix together all the dry ingredients: the flour, spices, bicarbonate of soda, baking powder, xylitol and chopped hazelnuts.
In a separate bowl, beat the eggs and rapeseed oil together. Pour into the flour mixture and fold until combined, without overmixing.
Stir in the grated carrot.
Spoon the mixture into the muffin cases.
Bake for 25-30 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
To make the frosting, beat the softened butter and half of the powdered xylitol until creamy. Beat in the Greek yogurt and orange zest. Gradually add the remaining powdered xylitol to achieve desired consistency.
Divide the frosting between muffins, spreading it over the top of each. Top with the hazelnuts and sprinkle with lemon and orange zest.