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.
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.
Ingredients
For the buns
- 175 g butter at room temperature
- 100 g brown sugar
- 1 free range egg at room temperature
- 1 tbsp milk
- 225 g carrots grated
- 140 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp grated nutmeg
For the frosting
- 60 g cream cheese
- 15 g unsalted butter
- 100 g icing sugar you may need a little more
Instructions
- Preheat the oven to 180°C/360°F 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
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 157kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 157mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3275IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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They sound delicious! Will have to give these a try!
🙂 x