Carrot Buns

These carrot buns are delicious. They do, unfortunately, look very boring and don’t photograph well so I decided to put cream cheese frosting onto some of them to prettify them up a bit – much to the delight of my Bonus Boy!

My children have helped me make these since they were tiny and they remain a firm favourite.

Ingredients (makes 12 – 14)

175g butter at room temperature

100g brown sugar

1 free range egg at room temperature

1tbsp milk

225g carrots, grated

140g plain flour

1tsp baking powder

½tsp bicarbonate of soda

1tsp cinnamon

½tsp grated nutmeg

For the frosting

60g cream cheese

15g unsalted butter

100 – 150g icing sugar

Method

• Preheat the oven to 180°C and line a 12 hole bun tray with paper cases
• Cream the butter and sugar together using an electric mixer until light and fluffy
• Beat in the egg and milk
• Stir in the grated carrots
• Sieve the flour, bicarb, baking powder and spices and stir into the bun mix
• Spoon the mixture into the paper cases, filling them almost to the top

• Bake for 30-35 minutes or until the tops spring back when pressed lightly with your finger
• Cool on a wire rack

They are delicious just as they are but, if you want to frost them, simply beat the frosting ingredients together adding enough icing sugar to make a stiff but easily spreadable paste. I popped a spoonful on top of a few of the buns (we are not all frosting fans) and then used a butter knife to spread it out and then to whirl them a bit. A wafer daisy topped them off nicely.