Place carrots, walnuts and eggs in a blender. Blend until very, very finely ground.
Transfer to a large bowl and beat in sugar and butter.
Add flour, vanilla, cinnamon, nutmeg, baking powder (double the amount of baking powder to 1 tsp. if you’re baking at low altitudes) and salt.
Mix ingredients together, making sure not to overmix.
Spoon into muffin tins, prepared with cupcake wrappers. In a small bowl, beat together cream cheese, egg yolk, and sugar. Spoon 1-2 teaspoons in the center of the carrot batter for each muffin.
Bake in an oven preheated to 350 degrees for 18-20 minutes or until the centers of the muffins are set.
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Hello,I'm Nurul Afiqah Nabilah. 23 years old.Student Bachelor of Accountancy,UPM.I ♥♥ to buying stuffs especially girls things. sweett♥♥
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Place carrots, walnuts and eggs in a blender. Blend until very, very finely ground.
Transfer to a large bowl and beat in sugar and butter.
Add flour, vanilla, cinnamon, nutmeg, baking powder (double the amount of baking powder to 1 tsp. if you’re baking at low altitudes) and salt.
Mix ingredients together, making sure not to overmix.
Spoon into muffin tins, prepared with cupcake wrappers. In a small bowl, beat together cream cheese, egg yolk, and sugar. Spoon 1-2 teaspoons in the center of the carrot batter for each muffin.
Bake in an oven preheated to 350 degrees for 18-20 minutes or until the centers of the muffins are set.