Carrot Cake Muffins With Spiced Honey Glaze
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Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Chef's knife
- Skewer
- Cooling rack
- Nonstick skillet
- Kitchen scale
- Measuring cup
- Measuring spoon
- Cutting board
- Grater
- Whisk
- Spatula
- Paper towel
- Pastry brush
Ingredients
- 13 soft fresh dates (260g), pitted and chopped
- ½ cup (125ml) boiling water
- 2½ cups (375g) self-raising (self-rising) flour
- ½ cup (110g) caster (superfine) sugar
- ¼ cup (20g) desiccated coconut
- 2 teaspoons mixed spice
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- ½ cup (125ml) milk
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 2 cups (240g) finely grated carrot (about 2 carrots)
- 250g cream cheese, softened
- 2 tablespoons caster (superfine) sugar, extra
- ½ cup (180g) honey
- 1 tablespoon water
- ½ teaspoon mixed spice
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