Recipe: carrot cake muffins with maple syrup filling

Sometimes, you gotta be bold in the kitchen. And when your best friend is abandoning you to go live in Canada, you gotta bake that extra mile. So especially for his departure, and his birthday (which is today, please wish him the best for his new life to come!), I prepared a new recipe. Here was the idea:

  • His favorite cake is carrot cake
  • He always bakes muffins (which is basically the only thing he knows how to bake 😉 )
  • His favorite fruit is raspberry
  • He’s going to Canada so I had to prepare him somehow.

So I ended up with this idea:

  • Carrot cake
  • But baked in a muffins pan
  • With raspberries in it, what the heck
  • And a maple syrup filling

I really wasn’t sure about the result, but it was super tasty! Here is the recipe, which you can adapt to your taste.

Recipe: carrot cake muffins with maple syrup filling (by My Little Cuisine)

Carrot cake muffin recipe, with maple syrup and raspberry filling

Ingredients for 10 medium muffins:

  • 250 g pecan nuts (9 oz)
  • 200 g carrots (about 3 big carrots)
  • 100 g flour (3/4 cup)
  • 100 g brown sugar (1/2 cup)
  • 11 g baking powder (about 1 TBSP)
  • 3 eggs
  • 3 TSP cinnamon

For the filling

  • 10 fresh or defrosted raspberries
  • 125 g mascarpone (5 oz)
  • 3 TSP maple syrup
  1. Preheat the oven at 180°C (350°F).
  2. Peel the carrots and grate them.
  3. Crush the pecan nuts in a blender.
  4. Mix all the cake ingredients and pour the mixture in the muffins pan. If you don’t use a silicone one, rub butter and sprinkle flour in the pan before pouring the mixture.
  5. Bake for 25 minutes.
  6. Once the muffins are baked, let them cool down outside. In the meantime, mix the mascarpone and the maple syrup in a bowl. Pour this filling in a pipping bag.
  7. With a round end knife, make a 1 cm (1/2 inch) hole in the middle of the muffin. Push a raspberry in it (I used the end of a plastic spoon to make it go all the way down). Fill the rest of the hole using the piping bag full of maple syrup cream.

Tip n°1: I used raspberries because my friend loves it, but you can also use other fruits like apples or pears cut in small cubes.

Tip n°2: you can also use walnuts instead of pecan nuts.

Tip n°3: you can also make a different filling using vanilla extract and powdered sugar instead of maple syrup.

Enjoy ! 🙂

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