Carrot and nut muffins with icing

Ingredients for 1 servings:

• 150 g carrot(s), grated
• 150 g nuts (pecans), ground
• 75 g cane sugar
• 150 g flour
• 1 ½ tsp baking soda
• 70 ml oil (sunflower oil)
• 70 ml carbonated mineral water
• Cinnamon powder
• 1 tsp vanilla sugar (bourbon vanilla sugar)
• 3 tsp lemon juice
• 10 g butter, vegan (Alsan)
• 120 g powdered sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without egg, makes 12 pieces

Preheat the oven to 180°C (160°C fan-assisted oven). Line a muffin tin with paper baking cups. Finely grate the carrots and, if desired, drizzle with a squeeze of lemon to prevent them from browning. Add the flour, sugar, nuts, and baking soda. Mix the mineral water and oil together, stirring until a smooth batter forms. Add the cinnamon and vanilla sugar to the batter, then mix with the lemon juice. Pour into the muffin tins and bake in the preheated oven for about 25 minutes. Then let the muffins cool thoroughly. For the glaze, sift the icing sugar, mix with the lemon juice and butter until very thick, and spread it over the muffins.