50g butter
1c brown sugar
2 eggs
1 1/2 c flour
1 1/2 tsp baking powder
2 tsp cinnamon
pinch of salt
100ml yoghurt (or buttermilk)
1/4 c oil
2c grated carrot
1/4 c chopped walnuts (optional)
In a samll bowl cream the butter and sugar. Add the eggs one at a time.
In a larger bowl sift the flour, baking powder, cinnamon and salt.
Add to this the yoghurt and oil, then add in the creamed mixture.
Fold in the carrots and nuts and mix through (gently).
Place into lined muffin size tin.
Bake at 180C for 20 minutes (or until cooked).
Icing:
250g cream cheese at room temp
125g soft butter
2/3 cup castor sugar
Beat cream cheese and castor sugar till there are no lumps and well combined. Add butter and beat till very well combined.
Optional: Add a flavour at this stage and beat again. If you add too much liquid (flavour) it can go runny. Put in fridge for half hour and it will be good to go.