Muffins, cupcakes, cakes; they are all my favourite. I have a soft spot when it comes to sugar.  When I bake, I try to do my best to keep the health factors in mind. Especially when I bake for every day.  When you bake for birthdays or special occasions it is ok to go overboard and break the rules a bit, or maybe a lot! When it comes to kids and every day baking however, it is a good idea to stay moderate and choose healthier options.

I often make cakes or muffins for snacks. This carrot muffin is one of my favourite recipes. It is very easy to make with very little effort. It makes one of the best, quick to grab snacks for any time of the day, whether it is breakfast or afternoon tea.

Ingredients

2 cups of finely grated carrots

1/2 cup raisins

3/4 cup oil (I used even less)

3 large eggs

1 1/2 cups of sugar (I used 1 1/4 cup)

1/3 cup of milk

3 cups of all-purpose flour

2 teaspoon vanilla

1 teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

2 teaspoon baking powder

1 teaspoon cinnamon

In one bowl whisk your eggs, carrots, oil, vanilla, raisins, milk and sugar. In another bowl whisk your flour, cardamom, salt, baking soda, baking powder, and cinnamon.

Combine the dry ingredients to wet.

I use a ziplock bag to help me pour the batter in to the cupcake shells. I use pie shells as a muffin try, It works perfect.

 

Bake in 350 degree oven for 20-30 minutes (depending on your oven setting). After it is don, let it cool before icing.

 

Cream Cheese Icing

For Cream cheese icing, you can use low fat cream cheese or regular cream cheese(one pack).

1 table spoon of Butter (I use no butter).

1 tea spoon of vanilla.

2-3 table spoon of  sugar (I don’t like my icing too sweet I use only three tea spoon of sugar).

Beat Cream Cheese till soft and fluffy, add sugar and vanilla.

Decorate to your liking.