Carrot cake muffins Recipe | Samsung Food App
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Ingredients
- 119 ml Carlini Vegetable Oil
- 200 grams Bakers’ Corner Light Brown Sugar, packed
- 2 large eggs, room temperature
- 143 grams Simply Nature Organic Whole Milk Greek Yogurt Plain
- 119 ml milk
- 2 teaspoons Stonemill Pure Vanilla Extract
- 192 grams shredded carrots
- 31 grams shredded coconut
- 250 grams all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 160 grams powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 29 grams walnuts, finely chopped
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