My apologies for not posting last week, a wonderful person succumbed to cancer and though he will be dearly missed by anyone who ever met him, his genuine warmth and sense of humor is indelibly etched in all our memories. Taken much too young. But that is life my friends and we must persevere and move forward.
So I’m back now and thought I would bring this recipe to you. It’s straight from the BKM cookbook, pictures below. It worked out great, but I cut back the cooking time as you will read. Don’t forget, these recipes are perfectly interchangeable, you don’t need a BKM to make them. My intent is to show you the capabilities of this machine.
Ingredients – Muffins
4 medium Carrots, peeled and roughly chopped
200g Sugar
200g All Purpose Flour
Pinch of Salt
Pinch of Baking Soda
2 tsp Baking Powder
2 tsp Mixed Spice – I used 1 tsp Cinnamon, 1/2 tsp each Nutmeg, 1/4 tsp Cloves, 1/4 tsp All Spice, 1/4 tsp Ginger – yes I know it’s more than 2 teaspoons – thanks! Feel free to use your own mix
80g Raisins
50g Crumbled Walnuts
100ml Oil
3 Eggs
1 tsp Vanilla
Preheat oven to 350f. Spray muffin tins (I spray even if it is non-stick – a light coating only) – makes about 12 big muffins or 24 regular size
Place carrots in the bowl with the chopping blade attachment – chop on sped 6 for 15 seconds, repeat if needed for 5 second bursts – the carrots should be of a grated texture, not mushed
Scrape down the bowl, replace the chopping blade with the stirring blade – you will have to remove the carrots first as it will be safer to remove the chopping blade
With the stirring blade in place, add back the carrots, flour, sugar, salt, baking powder, baking soda, and spice mix. Mix on speed 4 – pulse until combined – about 1 minute
Add raisins and walnuts – combine at speed 2 for 10 seconds
Add the mixing attachment, then add the oil, eggs and vanilla – mix for 2 minutes at speed 2 – scrape down the side of the bowl for at one minute, continue to stir for another minute
Pour into prepared muffin tins and bake at 350 for 15 – 20 minutes (the book suggested 25 – 30). At about 15 minutes, I could see the cakes had risen quite a bit in their little trays so decided it was time to test it. They were almost done, I left it in another 3 minutes and they were cooked. So test using a toothpick – it should come out clean. I left them in for about 20 minutes (distractions included). Let cool before icing.
Cream Cheese Icing
250g Cream Cheese (room temperature)
60g butter (room temperature or cooler – but not straight from the fridge)
130g Icing Sugar – you will probably need more so have the bag ready
1 tsp Vanilla
Place the cheese and butter into the bowl with the stirring attachment and mix for 20 seconds at speed 5
Add the icing sugar and vanilla, speed 5 for 15 seconds, scrape down the sides and pulse at speed 5 for 5 seconds at a time – test consistency, add more icing sugar if needed.
Slather the icing on top of the muffins or use a piping bag to pipe rosettes or squiggles or whatever you feel like at the time – it’s all sooooo good! Cream cheese and Carrot cake – a match made in heaven!
As always – enjoy!
