Carrot Cake Muffins

A great cake recipe for any occasion:

Rinse and peel the carrots, grate coarsely on a box grater. Pit and chop the apricots.

Beat butter, 150 g cardamom powder, powdered sugar, cinnamon, vanilla sugar and a little salt for 8 minutes until creamy.

Mix the eggs into the butter in order, working one egg completely into the butter before adding the other. Mix minced apricots and carrots into butter-egg mixture.

Combine flour and baking powder, sift and mix into butter-egg mixture.

Grease a muffin tin (12 cups of 7 cm ø) and evenly distribute the batter into the cups. Bake in a heated oven at 180 °C (convection oven 160 °C , gas mark 2) for 25 to half an hour (convection oven 20 min) on the 2nd rack from the bottom. Cool the muffins in the pan for 10 minutes, remove and cool completely on a wire rack.

Tip. For the glaze, stir together the juice of one lemon and the remaining powdered sugar and heat in a small saucepan. Stir in the cream cheese and bring to a brief boil, stirring once. Drizzle the glaze onto the cooled muffins while still warm using a fork.

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