Carrot Muffins

A combination of carrots, nuts, and a delicious cream cheese frosting makes these muffins a perfect springtime treat – ideal for Easter!

Ingredients Muffins:

• 200g grated carrots
• 175g whole spelt flour
• 125g date sugar
• 120g ground hazelnuts
• 80ml olive oil
• 150g plain yogurt
• 2 eggs
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla sugar

Ingredients (Frosting):

• 400g cream cheese
• 100g powdered sugar
• 3 tbsp lemon juice
• 3 tsp vanilla sugar

Topping:

• Chopped pistachios
• Marzipan carrots

Preheat the oven to 165°C fan.

Beat the eggs with the date sugar until fluffy. Then mix in olive oil and yogurt. Add the whole spelt flour, ground hazelnuts, cinnamon, vanilla sugar, and baking powder. Finally, add in the grated carrots.

Put the batter into muffin tins and bake for about 20 minutes.

For the frosting, mix the cream cheese, vanilla sugar, lemon juice, and powdered sugar. Then refrigerate for about 30 minutes.

Once the muffins have cooled, spread the cream cheese frosting evenly on top. Finish by decorating with pistachios and marzipan carrots.