Kristoff’s best pal loves carrots and your little Frozen fans will be all over these spice autumn muffin bites.
Perfect after school snacks and treats for the autumn months.
- 280g plain flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 56ml vegetable oil
- 1/2 tsp ground cloves
- 1/4tsp salt
- 140g caster sugar
- 115g carrots, finely grated
- 3 large eggs
- 2 tsps vanilla
- Mini muffin tray
- 250g low-fat cream cheese
- 500g icing sugar
Preheat oven to 180c/160f. In a large bowl, sift together flour, baking soda, spices and salt.
Add the grated carrot to the flour mixture and toss to coat.
In a seperate bowl, whisk together eggs, sugar, oil and vanilla. Add egg mixture to flour mixture and fold till combined.
Grease your muffin tray. Spoon the batter into the holes and bake for 15 minutes until they are springy to touch and a toothpick comes out clean. Cool completely.
To make the frosting - add the cream cheese and icing sugar to a bowl. Use an electric whisk to mix them together until smooth and combined.
Once the cakes are fully cooled, pipe the frosting on the top or use a spoon.