Muffins carrot and oat with orange icing

Anna Urlich
Apr 10
2 min read

Updated: Apr 16

On the occasion of the upcoming Easter, we present you a special recipe for delicious muffins, which was created especially for you by Asia from Końska C ukierenka

We hope that your guests and your horses will be speechless with delight, just like we are!

PRESENTS

For a horse or a human? With carrots and oatmeal. Soft, moist and full of flavour – these carrot and oat muffins with a hint of orange are the perfect idea for an Easter basket and for the Easter table. Adorable, easy and quick to make, they will definitely not stress you out before the holidays. A delicate cream and orange frosting beautifully crowns the whole thing, and the decoration of miniature carrots adds charm.

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Ingredients

For cake:

280 g sugar (for people who are reducing sugar in diet - 140 g sugar will be ok)
grated peel of 1 orange
orange juice squeezed from the same orange
400 g carrots (grated on fine mesh)
4 eggs
240 g sunflower oil
250 g wheat flour
80 g mountain oat flakes
2 flat teaspoons of baking soda
2 flat teaspoons of baking powder
1½ teaspoons of cinnamon
¼ teaspoons of salt

For the topping:

1 glass of powdered sugar
juice form 1 orange
2 spoons of cream 18%
orange or green sugar paste or ready-made sugar carrots

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Preparation

Preheat the oven

Set the oven to 180°C (top-bottom). Prepare a muffin tin and line it with cupcake liners.

Aromatic orange sugar

Pour sugar into a blender (or Thermomix) and add grated orange peel. Mix at high speed until you get aromatic orange sugar.

Mix the ingredients

In a large bowl, beat the eggs, orange sugar and oil – mix on high speed for about 2–3 minutes.
Add the grated carrot and mix on low speed.
Then add flour, oats, baking soda, baking powder, cinnamon and salt. Mix briefly – just until combined.

Baking

Divide the batter evenly into the muffin cups – fill them ¾ of the way up. Bake for about 30 minutes on the middle shelf of the oven. Once baked, remove the muffins and leave to cool completely.

Icing

In a bowl, mix powdered sugar with orange juice. Add 2 tablespoons of 18% cream and mix thoroughly until you get a creamy, shiny glaze. If the glaze is too thick, add a little juice or cream.

Decoration

Form tiny carrots from sugar paste. When the muffins have cooled completely, spread the prepared icing over them. Finally, decorate with tiny carrots made from sugar paste, icing or marzipan – or leave them natural.

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