Carrot Muffins with Cream Cheese Icing - Graham's Family Dairy

Ingredients

• For a slightly lighter muffin, you can remove any excess moisture out of your grated carrots by wrapping them in kitchen paper and squeezing tightly.
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• 300g self-raising flour
• ½ teaspoon salt
• 2 teaspoons mixed spice
• 1 egg
• 100ml Graham’s whole milk
• 125g caster sugar
• 1 tsp vanilla
• 100g vegetable oil
• About 300g peeled and coarsely grated carrots (roughly 2 large ones)
• 100g chopped nuts or dried fruit, or both! (optional)
• 100g full-fat (must be full fat) cream cheese
• 250g icing sugar
• A wee squeeze of lemon