Carrot, Cardamom and Raisin Muffins
Stunning muffins: juicy, tender and very aromatic. As an alternative to raisins, you can use dried cherries or cranberries, candied fruits or other dried fruits. The cream complements the taste harmoniously. This amount of ingredients makes 12-14 pieces.
- Total cooking time
- not set
- Number of servings
- 12
- Recipe difficulty
- 4 / 5
Ingredients
for 12 servings
- butter 150 g
- sugar 100-130 g
- vanilla sugar 10 g
- eggs 2
- carrot 200 g
- raisins 200 g
- cardamom 5 g
- baking powder 10 g
- flour 150-200 g
- cream cheese 200 g
- powdered sugar 70-100 g
- cream 33-35% 70-100 ml
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 16
Rinse the raisins and leave them in warm water for 30 minutes.
Step 2 of 16
Drain the water.
Step 3 of 16
Cream the butter together with sugar and vanilla sugar.
Step 4 of 16
Add the eggs.
Step 5 of 16
Mix the mixture.
Step 6 of 16
Add raisins and carrot to the mixture.
Step 7 of 16
Mix.
Step 8 of 16
Add cardamom.
Step 9 of 16
Mix.
Step 10 of 16
Stir in baking powder and flour (adjust the amount of flour based on the juiciness of the carrot so that the batter does not become too thick).
Step 11 of 16
Distribute the batter into molds (in this case paper ones), filling them to ⅔. Place in an oven preheated to 180 degrees for 20–25 minutes. Then the muffins need to be cooled.
Preparing the cream
Step 12 of 16
Mix the cheese with powdered sugar.
Step 13 of 16
Mix.
Step 14 of 16
Pour in 70 ml of cream.
Step 15 of 16
Mix. If necessary, pour in a little more cream. Leave the cream in the refrigerator for an hour (you can transfer it to a pastry bag with a nozzle in advance).
Step 16 of 16
Decorate the cooled muffins with the cream.
