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Carrot and ginger muffins

These carrot and ginger muffins are dairy-free so perfect for those who have milk intolerance. They are a bit spiced, but very light, moist and yummy! You can add some icing or frosting if preferred, or dust them with icing sugar just before serving -  I drizzled some ginger syrup on top, but it was a bit too strong for my liking!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium carrots
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100 ml sunflower oil
  • 3 eggs
  • 6 Tbsp muscovado sugar
  • ½ cup plant-based milk
  • ½ cup chopped walnuts
  • 2 Tbsp chopped crystallised ginger
  • 2 handfuls of sultanas

Method
 

  1. Grate the carrots and set aside.
  2. Heat the oven to 180°C. Line 2 muffin tins with paper baskets or put 12 silicon muffin cases onto a baking sheet.
  3. Combine the flour, baking powder, cinnamon and ground ginger in a large mixing bowl. Add the grated carrots and combine.
  4. Whisk the eggs with the sugar until creamy in another bowl, then add the oil and milk.
  5. Add this to the flour mixture and combine until you get a batter.
  6. Fold the walnuts, chopped ginger and sultanas into the batter.
  7. Transfer the batter to the prepared muffin tin or silicon baskets.
  8. Put the tin/sheet in the middle of the oven and bake for 20-25 minutes, until golden and an inserted skewer comes out clean.
  9. Let the cake rest in the tin for 5 minutes, then transfer it to a wire rack.
  10. When completely cooled, add some icing, cream cheese frosting, powdered sugar etc before serving.