Monday, March 28, 2022

Super Moist Carrot Cake Muffins - Less-sugar Nut-free and just mix-and-bake! HIGHLY RECOMMENDED!!!

There are so many good things that I can say about these carrot cake muffins.

Yet, I can described them easily in these following straightforward words or phrases...

Super moist
Super easy to bake - just mix and bake!
Nut-free
High in dietary fiber with lots of carrots and sultanas
Less sugar
Not sweet and yet so flavoursome
YUMMY!!!

super moist carrot cake muffins less sugar
I will definitely bake these Super Moist Carrot Cake Muffins again.
Will you?

I love carrot cake but wouldn't assume all carrot cakes are moist. Honestly, I have tasted really shitty, dry and tasteless carrot cakes prior baking these and some were even from the high tea at 4 to 5-stars hotels. Somehow, I always feel the the homemade carrot cakes are the best. So far, I have baked a really nice wholemeal carrot cake at here and another nice low fat carrot cake at here but I have to say... Nothing beat these Super Moist Carrot Cake muffins!!!

This recipe is derived from a highly reviewed recipe at here. I modified and scale down this easy stir-and-bake recipe to bake the moistest carrot cake in the form of muffins... with maximum amount of carrot, less sugar and no nut.

Why are these muffins super moist?

Hmmm... A few things.

One. Based on my baking experience, I believe that the vegetable oil (not melted butter) can make most carrot cakes moister.

Two. Plumping the sultanas or raisins in boiling water before adding them into the batter helps to make the carrot cake moister. The water also remove the excess sugar in the sultanas or raisin. Moister cake with lesser sugar. Hmmm... Why not?

Three. Do not over-mix the batter! Over-mixing can cause the gluten in the flour to toughen, thus causing the cake to be rubbery.

super moist carrot cake muffins less sugar
Oh! I felt good seeing that the carrot-loaded muffins were so nicely risen...
I just knew that these muffins are going to be perfect!
super moist carrot cake muffins less sugar
"Let's share this muffin."
My son and I were sharing this carrot cake muffin for our afternoon tea.
super moist carrot cake muffins less sugar
Wow!
It was super moist!

After enjoying that one delicious muffin together with me, my son had a look at the rest and he said...

"I can't believe that you baked only four muffins!"

"Well, I thought that you don't like carrot cake and so I bake just some for myself." I replied.

"I don't mind carrot cake now as long as they are super moist like this one." He said.

Contradictory? Nay! Not thinking twice, I would regard my son's comment as a compliment then.

I will definitely bake these super moist carrot cake muffins again but still prefer to bake just 4 muffins at one go! Why? There is only 3 of us eating these muffins. Since these muffins are so easy to bake, I might as well bake them often and in small amounts so that we can always enjoy these muffins being freshly baked and super moist!

Watch my video and you'll see that these HIGHLY RECOMMENDED muffins are really so easy to bake. Just mix-and-bake.

Music: Bensound

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Here's the recipe.

IMPORTANT NOTES:


- Please use double of these ingredients to bake 8 muffins or triple to bake 12 muffins. If you are adding more than 1 egg for double or triple the recipe, please add one at a time and whisk well after each addition until combined.

- Please do not bake the muffins smaller than 1/3 cup size as the smaller muffins with larger surface area will make the muffin a lot less moist than the bigger ones.

- Please note that I have been pretty stingy with my cream cheese topping and it has no added icing sugar. Most typical cream cheese topping contains 15-20g icing sugar in every 30g cream cheese used. Without the sugar, the cream cheese topping tends to be more at the sourish side and so I wouldn't suggest to increase the amount of topping if you are making yours without the sugar.

- We really like these less-sweet muffins and wouldn't change their sugar content any further but if you have a sweet-tooth, you might want to adjust the sugar content accordingly.

Make 4 standard 1/3 cup size muffins
50g sultanas or raisins
60g neutral-tasting vegetable oil
50g light brown sugar - half of the original amount
1/2 tsp vanilla paste or extract
1 large egg, about 50g without shell each
65g self-raising flour
1/4 tsp salt
1 tsp ground cinnamon
100g peeled and grated carrots, about 2 medium carrots but please use the exact weight

For cream cheese topping:
30g reduced fat cream cheese (with 14% fat), slightly softened at room temperature
1/3 tsp vanilla paste or extract

Soak sultanas or raisins in adequate boiling water for about 10-15 mins or until plump. Drain and pat dry with paper towels. Set aside.

While soaking the sultanas or raisins, preheat the oven to 180°C (350°F). Grease or line 4 muffin cups in a pan with standard 1/3 cup capacity.

Using a hand whisk, mix oil, sugar and vanilla in a large mixing bowl until combined. Add egg and whisk well until combined.

Sift flour, salt, ground cinnamon and salt into the oil mixture. Use a spatula to fold in gently until just combined. Do not over-mix as it will toughen the muffins.

Add grated carrots and sultanas or raisins and mix gently until well-incorporated.

Divide the muffin batter into 4 equal portions and fill each muffin cup to the rim.

Bake for 20 mins or until the muffin tops turn golden brown and the skewer inserted into the middle comes out clean.

While the cake is baking, make the topping by mixing cream cheese and vanilla until combined, then cover with clingfilm and chill for about 30 mins to an hour or until needed.

Allow muffins to cool in the pan for about 10 mins. Then, transfer them onto a wire rack to cool completely.

Spread a small dollop of cream cheese topping on each muffin and serve.

Best to consume the muffins within the same day of bake but the leftover muffins without the topping can be stored in an airtight container at room temperature for up to 3 days.

Store muffins with the topping in an airtight container in the fridge for up to 2 days. There is no need to re-heat muffins if they are stored in the fridge. You will be surprised that with or without chilled, they can remain super moist even on the next day of bake! Enjoy!!!

Happy Baking
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