Carrot Cake or Muffins with Fodden Granola

  • Serves: 12 Muffins
  • Prep time: 10 min
  • Cook time: 27 min


Bake up soft, moist carrot cakes or muffins using fresh market carrots, local eggs, and simple pantry staples. The addition of Fodden Granola adds a delicious crunch and a hint of spice, making this recipe a wholesome treat perfect for any time of day.

  • Cake

METHOD

Cake or Muffin Batter

  1. Grease a 20cm round cake tin and line with baking paper, or line a muffin tray with patty pans. Preheat the oven to 180°C.
  2. Sift flour, baking powder, and cinnamon into a bowl.
  3. In a food processor, combine eggs, your choice of oil, and caster sugar. Blend until smooth.
  4. Add the flour mixture to the processor in two batches, mixing until just combined.
  5. Briefly mix in the grated carrots, then gently stir through Fodden Granola (do not process with the blade).
  6. Pour the batter into the prepared cake tin or patty pans.
  7. Bake for 45 minutes for a cake or 17 minutes for muffins, or until a toothpick inserted in the centre comes out clean.
  8. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Icing

  1. Place the cream cheese and butter into a food processor or mixer.
  2. Beat until the mixture is light and fluffy.
  3. Add the sifted icing sugar mixture.
  4. Process again until smooth and creamy.
  5. Spread or pipe the icing over the cooled cake or muffins.
  6. Sprinkle with a generous amount of Fodden Granola just before serving.

By: Fodden Australia