60g BiaSol Brew Flour
60g all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
60g white sugar
60g light brown sugar
55g butter, softened
1/2 teaspoon vanilla
3 medium carrots, grated
Preheat oven to 175 C fan/ 195 C convection/ gas mark 5.
Mix together the flours, baking soda, cinnamon and nutmeg.
In a mixing bowl combine sugars, eggs, butter and vanilla, beat until well combined. Add in dry ingredients a third at a time. Fold in grated carrots.
Pour batter into case lined muffin tray. Bake for 20-25 minutes. Let cool. Top with your preferred frosting. Enjoy!
Cream Cheese icing:
Beat 50g very soft, slightly salted butter with 100g icing sugar until smooth.
Add 25g full-fat cream cheese and beat well, then add another 25g.