Cooking With Charl

Amateur home cook, with a love for baking and all things garlic :)

Carrot Cake Muffins with Cream Cheese Filling (a mary berry adaptation)

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I absolutley love carrot cake, but its something i rarely bake myself as i can never get my cream cheese frosting just right, but i came across these little lovelys in the new good food magazine. originally from a feature on Great British Bake Off for Comic Relief by Mary Berry.

Now im not one to ever tamper with any of Marys recipes but i struggled with the ingredient ‘shredded bran cereal’ that she uses, as this could be a number of things, and we are not ceareal eaters in the house, and i wanted to make these quickly so i subsituted for porridge oats which i love in muffins anyway, so really this was nothing more than an experiment, which thankfully worked in my favor 🙂

Ingredients

(makes 12)

For the filling

  • 150g cream cheese
  • grated zest of 1/2 orange
  • 2 tbsp caster sugar

For the muffins,

  • 50g porridge oats
  • 225ml milk
  • zest of 1/2 orange
  • 150g grated carrot
  • 125g light brown sugar
  • 200g self raising flour (if using plain flour add 2 tsps baking powder, 3 in total)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 eggs
  • 4 tbsp sunflower oil

Method

  • Preheat the oven to 220c/gm7, place 12 muffin cases in muffin tins and set aside.
  • Place porridge oats in a bowl, cover with the milk and add the zest of half an orange, leave to sit for 5 mins.
  • In a large bowl add the light brown sugar, carrots and the porridge mixture and give it a good mix.
  • Sift the flour, baking powder, cinnamon and ginger into the bowl but DO NOT MIX.
  • Break the eggs into a measuring jug with the oil and mix together until the eggs are properly broken up. Add this to the large mixing bowl and combine everything together.
  • Mix together the cream cheese, caster sugar and 1/2 orange zest in a small bowl and set aside.
  • With a tablespoon place a dollop of the batter in each muffin case, making sure to cover the bottom of the case, then add a teaspoon of the cream cheese filling in the centre of each muffin.
  • Use the rest of the batter to spoon over the filling making sure all cakes are evenly filled.
  • Bake in the over for 15-20 mins until the cakes spring back when touched and are golden brown in colour.
  • Leave to cool on a wire rack and eat within 1 day.

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I was quite impressed with my experiment and I think the porridge gives the cakes a nice texture 🙂 and after having friends over there are only 2 left!

If you want the original recipe you can find it through the Great British Bake Off for Comic Relief’s website.

Happy baking 🙂

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