Carrot cake muffins with cream cheese frosting

Ingredients for 1 servings:

• 120 g walnuts
• 250 g carrot(s)
• 2 eggs
• 180 g brown sugar
• 200 ml sunflower oil
• 230 g wholemeal spelt flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 120 g cream cheese
• 50 g butter, soft
• 90 g powdered sugar
• 2 tsp lemon zest, finely grated
• e.g. walnuts, pecans, pistachios and thyme for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A recipe for the Kenwood Titanium Chef Patissier XL.

Preheat the oven to 190°C (top/bottom heat). Remove the cover from the high-speed connection, place the connector on the connection, and turn clockwise to tighten. Place the multi-chopper attachment bowl on top and also turn clockwise to tighten. Insert the blade, swipe left on the Kenwood Titanium Chef Patissier XL display to the weighing function. Set the scale to 0, add the walnuts directly to the bowl and weigh them. Replace the lid and tighten. Swipe right on the display, tap the stirring function, turn the dial clockwise to speed 2, press the dial, and chop the walnuts for about 7 seconds. Remove the blade from the multi-chopper, wipe the bowl dry, place it back on the Kenwood Titanium Chef Patissier XL, and tighten. To grate the carrots, insert slicing disc 2 and insert the small feed tube for thin ingredients. Place the carrots on the machine head and weigh them. Select speed level 2. Place the carrots into the feed tube and press the dial. Press the carrots down evenly one at a time using the slider and grate finely. Remove the multi-chopper, rinse it and set it aside. Tilt the machine head back, attach the flexi-mixing element and insert the 7 L mixing bowl. Crack the eggs, add them to the mixing bowl, put on the splash guard and mix for about 20 seconds on speed level 1. Lift the feed tube cover and weigh the sugar directly into the bowl. Reset the scales to 0 and touch Unit on the display at the top and select ML. Pour in the oil and mix on speed 2 for about 2 minutes until creamy. Weigh in the flour directly into the bowl. Add the carrots, walnuts, baking soda and cinnamon. Mix on speed 1 for about 30 seconds until a smooth batter forms. Divide the batter into portions among the paper baking cups and then bake on a muffin tin in the center of the oven for about 20-25 minutes (use a toothpick to check if the muffins are done). Remove the finished muffins from the oven and allow them to cool completely, first in the tin and then on a wire rack. For the cream cheese frosting, use the 5-liter mixing bowl and whisk. Add all ingredients one at a time to the bowl and weigh them in immediately. Beat the cream cheese mixture on speed 3 for 2 minutes until light and creamy. Let the cream cheese mixture set in the refrigerator for about 20 minutes. Pipe the cream cheese frosting onto the muffins using a piping nozzle and decorate with crushed walnuts, pecans, pistachios, and thyme. Tip: Cashew topping instead of cream cheese frosting 200g cashews 4 tbsp sunflower oil 4 tbsp maple syrup 2 tbsp lemon juice 2 tbsp cold water For a cashew topping, attach the multi-chopper to the machine again with the blade, swipe left on the display to the weighing function, set the scale to 0 and weigh in the cashews directly. Add the oil, honey, lemon juice and water. Swipe right on the display, set the stirring function to level 2 and process for about 2 minutes until you have a fine, creamy mixture. If the cream is too thick, add a little more cold water and stir again.