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Carrot cake’s my favourite cake. Muffins can be done from anything you find in the fridge: bitter or sweet. Carrot dough is perfect for them. Below, my used for years recipe for both.

Ingredients:

• 3/4 glassful of oil
• 4 eggs
• 2 glassfuls of grated carrot
• 2 glassfuls of flour
• 3/4 glassfuls of sugar
• 2 spoonfuls of baking powder
• 2 spoonfuls of cinnamon
• 2 spoonfuls of baking soda
• a pinch of salt

For carrot cake (baked in a tin) mix eggs with sugar.  Gradually add  flour and oil. Mix all the time. Then add carrot. Finally add baking powder, baking soda and cinnamon. You can add nuts if you want to. Bake for 40 mins in 180″C.

Chocolate coating for carrot cake:

• two table spoonfuls of cocoa
• 8 spoonfuls of sugar
• 2 spoonfuls of butter
• 4 spoonfuls of cold water

Heat butter. Add sugar, cocoa and water. Stir and heat until it boils. Cover the cake with warm coating as it quickly gets thicker. Serve cut in squares with a spoonful of vanilla Danio cheese on top.

For muffins use two bowls. In one whisk together all the powdery ingredients (flour, sugar, baking powder, cinnamon, baking soda, salt, nuts). In the other one whisk all the liquid ingredients (oil, eggs, grated carrot).  Add wet ingredients to the powdery ones and stir. If the dough’s too dry, add oil or milk. Divide it between the muffin cups and bake for 25 mins. in 180″C.

Coconut coating for muffins:

Use mascarpone (optionally Danio cheese mixed with a little bit of cottage cheese to make it thicker). Cover the top of each muffin with cheese. Sprinkle with coconut chips.

Good luck and enjoy:)