Summary

Ingredients

• 150 g carrot (s), rated
• 150 g nuts (pecans), round
• 75 g cane suar
• 150 grams flour
• 1 ½ teaspoon baking soda
• 70 ml oil (sunflower oil)
• 70 ml sparkling mineral water
• Cinnamon powder
• 1 teaspoon vanilla sugar (bourbon vanilla sugar)
• 3 teaspoons lemon juice

For the cast:

• 10 g butter, vean (Alsan)
• 120 g powdered suar
• 2 tablespoon lemon juice

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Instructions

1. Preheat the oven to 180 ° C (fan oven: 160 ° C). Line a muffin tin with paper liners.
2. Finely grate the carrots and, if necessary, drizzle with a squeeze of lemon to prevent them from turning brown. Add flour, sugar, nuts and baking soda. Mix the mineral water and oil and add while stirring. Stir until a smooth batter is formed. Add cinnamon and vanilla sugar to the batter and finally mix with the lemon juice.
3. Fill into the muffin molds and bake in the preheated oven for about 25 minutes. Then let the muffins cool down well.
4. For the icing, sieve the icing sugar, mix with lemon juice and butter to a very thick icing and brush the muffins with it.