Hooray, the days are reaching summer proportions. It felt like the coldest winter ever, but we seem to be on the other side of it now and I'm looking forward to spending time at the beach.
Anyway, to celebrate the dramatic weather change, I decided to do some baking. I know, crazy.. why would you turn the oven on in 30C+ weather? Because I wanted some carrot cake, that's why.
I whipped these up, left them to cool then took a plate to my parents place to share. Because what better way to celebrate (and test) than to share.
Mum said that the muffin was delicious. She even closed her eyes as she ate saying 'you better make sure you put in your blog that your mum loved these'. Done!
Dad said there's a real 'wang' to the icing before the coconut kicks in and that he loved the cake.
I told Joel what Dad said, and he started saying it. Great, now the word wang was being thrown around in reference to my muffins. Nice. Still, it didn't spoil the beauty of them!
3 carrots, grated
1 c plain wholemeal flour
1 tsp bi-carb soda
1/4 c raisins
1/4 c walnuts, slightly crushed
1 tsp mixed spice
2 eggs, lightly whisked
1/4 c water
2 tblsp sugar
1/4 c coconut oil
2 tblsp creamed coconut, warmed
2 tsp water
1/2 lime, grated rind and juice
1 tsp agave syrup
Heat oven to 160C and line a muffin tray.
Combine all ingredients for the cake in a large bowl and mix until well combined.
Spoon a tablespoon size amount into each muffin hole in the tray.
Place in oven for 20-30 minutes until cake springs back to the touch.
Remove and cool entirely.
Combine all ingredients for the icing in a small bowl until well combined.
Using a butter knife, spread the mixture over the cooled muffins.