Carrot muffins with pecans

Name: carrot muffins with pecans
Total time: 20 min
Yield: 0
Ingredients: 100 gram light brown caster sugar; 200 gram self raising flour; 1 bag baking powder; 2 teaspoon cinnamon powder; 1 orange; 2 egg; 150 milliliters sunflower oil; 200 gram root; 60 gram pecans; 1 hand pecans; 200 gram cream cheese; 2 tablespoon powdered sugar; 1 vanilla bean

Ingredients

100 gram light brown caster sugar
200 gram self raising flour
1 bag baking powder
2 teaspoon cinnamon powder
1 orange
2 egg
150 milliliters sunflower oil

200 gram root
60 gram pecans
1 hand pecans
200 gram cream cheese
2 tablespoon powdered sugar
1 vanilla bean

Directions

Preheat the oven to 180 ° C.
Mix the sugar, flour, baking powder, cinnamon and orange zest in a bowl.
Beat the eggs with the oil and stir in the mixture together with the grated carrot and pecans.
Divide the batter over the muffin baking tin and bake for about 20 minutes in the oven.
Remove from the oven, let the muffins cool down and make the topping in the meantime.
Mix the cream cheese, the orange juice, the icing sugar and the vanilla juice into a smooth mixture.
Divide the topping over the cooled muffins and sprinkle with some extra pecans.