Here, by popular demand, is the carrot cake muffin recipe I mentioned last week. It comes from a book called Muffins und Törtchen, Einfach und Schnell by Susanna Tee, and this recipe is both simple and fast. It also happens to be delicious, and the marscapone frosting is a new level of heavenly. I far prefer it to the traditional cream cheese frosting used for carrot cakes – it’s more subtle and flavoursome. It’s the cream cheese frosting’s grown-up sister, who’s moved away to university and come home with a new sheen of sophistication. And in the German style, neither the frosting nor the muffins are overly sweet. It calls for brown sugar, which is great if you have it, but I have used plain white caster sugar to no noticeable ill-effect. If you don’t live in Germany and can’t get gingerbread spices, use a mixture of ground cinnamon and ground ginger.
125g softened butter
125g brown sugar
Zest and juice of one unwaxed orange
2 large eggs, lightly beaten
175g of grated carrot
5 tablespoons of walnuts, chopped
1 teaspoon of gingerbread spices
1 1/2 teaspoons of baking powder
For the frosting:
4 tablespoons icing-sugar
Zest of one unwaxed orange
Preheat oven to 180 degrees, and put muffin cases in a muffin tray.
Cream the butter, sugar and orange zest. Add the beaten egg bit by bit, and stir well. Dry the grated carrot on a kitchen towel and then add to the mixture along with the walnuts and the orange juice. Stir well. Fold in the flour, baking powder and spices with a metal spoon. Divide between the muffin cases.
Bake the muffins for 25 minutes until they are golden brown and feel springy to the touch. Cool on a baking tray.
Stir the marscapone, icing-sugar and orange zest.
When the muffins have cooled, ice them.
Decorate with marzipan fruits or whole walnuts or a smattering of orange zest or leave plain.