Carrot Cake or 24 muffins

Ingredients for Carrot Cake or 24 muffins

Instructions for Carrot Cake or 24 muffins

To prepare the Carrot Cake or 24 muffins recipe, please follow these instructions:

Carrot Muffin / Cake: 1) Hazard and oil are stirred together.
2) The eggs are stirred at one time.
3) The dry parts are mixed and sieved in the mixture. 4) Finally, the carrots are reversed.

Bake at 185º alm. Oven or 165º hot air
Can be made either into 24 muffins baked for approx. 15-17 min. Or to a cake baked in a spring form for approx. 50 min. cool

Cremecheese frosting: Beat the soft butter with the cream cheese until the mass is completely even. It requires some patience, but in return, you do not have to have butter lumps in your frosting.
When the butter is completely even, add sifted flour and vanilla sugar, if necessary. Grated lemon peel and cream cream until it is light and airy - it takes approx. 5 min.
Now put the frosting on the fridge for a ½ hour, so it's getting a bit stiff.
Enjoy. :-)

tips:
NOTE! The frosting does not have to be cooled if it's on a cake, it's more for your muffins!