Carrot Muffins makes 6

Topping frosting
110g Cream Cheese
1 tablespoon Icing Sugar
1/2 teaspoon Vanilla extract

Base
140g Plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 small Egg
45ml Milk
15ml Honey
55g caster Sugar/Soft brown Sugar combined
170g Carrot finely grated
1/2 teaspoon Vanilla
45g Butter - melted
40g chopped Walnuts
40g Raisins

Method
1. Line tins with paper muffin cases. Pre heat oven to 180°C/375°F/Gas5.
2. In a large bowl sift together the Flour, Baking powder, Bicarb of Soda and Cinnamon.
3. In a seperate bowl beat Egg, add Milk, Honey, Caster & Brown Sugar, Vanilla and melted Butter.
4. Grate the Carrot finely, add to the liquid mixture and stir well.
5. Pour all the liquid mixture into the dry. Stir until just combined, add Raisins and Walnuts to the mixture - DO NOT OVERMIX
6. Spoon the mixture into the cases. Bake for approx 20 minutes until golden, (the tops of the muffins should spring back when pressed gently).
7. Cool on a wire rack.

Topping Frosting
8. Mix the cream Cheese with Vanilla till smooth, stir in the icing sugar. (do not overmix as it quickly turns to liquid if you do!).
9. Spread over the cold muffins.
10. Additional decorations could be chopped walnuts, or orange/yellow sprinkles.