Cakes & Cookies

Carrot and Sweet potato Muffins Recipe


160ml brown sugar.
125ml oil.
5ml vanilla essence.
3 extra-large eggs.
375ml flour.
15ml baking powder.
pinch of salt.
2.5ml ground cinnamon OR nutmeg.
500ml finely grated carrots.
250ml finely grated sweet potato.
125ml sultanas.
250ml almond flakes OR chopped walnuts.
half a lemon rind, finely grated.
15ml lemon juice.
cupcake cases.


200g smooth low-fat cottage cheese.
45ml icing sugar.
5ml vanilla essence.


Preheat oven to 180°C.
Place cupcake cases in the hollows of a muffin tin and grease.


In a bowl cream together the sugar and oil until creamy.
Beat in the vanilla essence and eggs.
Sift over the flour, baking powder, salt and cinnamon OR nutmeg.
Fold into the mixture.
Add the grated carrots, grated sweet potato, sultanas, almond flakes OR chopped walnuts, grated lemon rind and lemon juice.
Mix well.
Fill the cupcake cases three quarters with the mixture.
Bake for 30-40 minutes until done and a testing skewer inserted into the centre of the muffins comes out clean.
Turn out onto a cooling rack.
Leave to cool completely.


In a bowl mix together the cottage cheese, icing sugar and vanilla essence.
Spread over each muffin just before serving.