Carrot cake muffins

Carrot cake muffins

We are carrot cake fans here. Since the beginning of this blog, I have posted several recipes that I love. This time I wanted to make muffins, just for the fun of using up the little sugar carrots I bought. I could have redone one of my recipes, but I wanted to test a new one I found recently on instagram. This carrot cake is described as the best in the world. This is the recipe of the Crillon pastry chef, Mathieu Carlin.

It’s a very simple recipe, since everything is put in the robot. Its particularity is to contain raisins. I admit that’s what caught my attention in this carrot cake, because I love raisins. I’m the type that can’t stop eating it when I have the packet in front of me. And frankly, I really liked this little contribution. With the roasted pecans and cinnamon, it’s delicious.

So I made muffins. I find it so cute. You can of course make a large format cake. And I say large format, because the quantities of pasta are quite large. I made 12 muffins and 4 mini-cakes with it. However, I do not encourage you to reduce the quantities because these muffins are really very good. They keep well for several days, and you can also freeze them without frosting.

Carrot cake muffins:
(according to Paris at Sharon’s)

250g carrots
80g pecans
60g raisins
210g flour
2 level tsp baking powder
1 level tsp sodium bicarbonate
1 heaped tsp cinnamon
1/2 tsp fleur de sel
170g brown sugar
80 g brown vergeoise
230g sunflower oil
40g olive oil
250g eggs (5)

Start by grating the carrots, and roast the pecan nuts, passing them for about 12 minutes at 160°C.

Put the carrots, pecan nuts and raisins in the robot. Coarsely mix.
Add 2 tbsp of flour and mix.
Add all the other ingredients and mix well, still in a food processor.

Refrigerate for 2 hours.

Preheat the oven to 160°C, without convection.

Divide the batter into muffin tins lined with cupcake liners. I made 12 muffins and 4 cupcakes.
Cook for about 25 minutes.
let cool.


60g soft butter
100g icing sugar
120g cream cheese
1 tbsp vanilla syrup
60g mascarpone

Whisk the soft butter and icing sugar until smooth.
Add the cream cheese and whisk for a long time.
Add the syrup and mascarpone to the creamy mixture while continuing to whisk.

Put in a piping bag and garnish the 12 muffins with this frosting.
Decorate with sugar carrots and pecan nuts.

Book cool.

Carrot cake muffins

To finish: I changed few things to the carrot cake recipe. I only slightly reduced the amount of sugar.
On the other hand, the icing is my recipe.

I put in this recipe my last grams of vergeoise. Since then, I have been desperately looking for some, but the supermarkets. It is this sugar that brings the dark color to the cake. It also brings a caramelized taste. It is very difficult to replace it. So I hope you find it.
Especially since it is essential to many of my recipes, such as cookies, tatins and even my caramel pork.

For a large cake, adjust the cooking times.

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