Summary

Ingredients

• 125 g mararine
• 75 g cane suar, brown
• 2 egg (s)
• 100 g flour, whole rain
• 0.5 ½ pack baking powder
• 1 pinch (s) cinnamon powder
• 1 pinch (s) nutmeg
• 250 g carrot (s), weihed uncleaned, sliced
• 50 g walnuts, rouhly chopped
• 50 g raisins
• 1 clove (s)
• 1 lemon (s), untreated, remove the zest it
• 15 g pistachios, finely chopped
• Cake icing (icing)

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Instructions

1. Beat the margarine with the sugar until frothy. Add the eggs and beat until frothy. Mix the whole wheat flour with baking powder, cinnamon and nutmeg and add, mix into a dough.
2. Peel and grate the carrots, chop the walnuts and pistachios, thinly grate the lemon peel and grind the cloves. Add everything with the raisins to the batter and stir with a spoon.
3. Fill into the muffin tin and bake in the preheated oven for 25 - 30 minutes at 175 ° C (top / bottom heat). Let cool and remove from the mold. Garnish with lemon icing if you like.