Happy Blogniversary !!!!

It has been exactly a year since I posted my first blog post and shared the first recipe with you. I can hardly believe that my second baby is now one year old :-) It’s been such an amazing experience, I’m really grateful to all of you who visit my blog, read and comment. Writing this blog has opened another world to me & has allowed me to meet many people around the world who share the same passion like I do.

To celebrate my 1-year blogniversary I baked carrot muffins with vanilla frosting. I love the white brown red colours that play together in this dessert how it looks so simple, but actually takes a caring hand to create. I came across this recipe in a famous Indian chef's cookbook for kids and trust me it is a perfect way to get the carrots into your little one's tummy if he  is too fussy about eating them and me it really works ( now there's the mommy in me talking !!!!)

Carrot Muffins with vanilla frosting

Ingredients

1½ cup whole wheat flour

1 tsp cinnamon powder

½ tsp baking powder

½ cup butter

2/3 cup honey (I used double fat milk instead of honey)

½ cup jaggery

2 cups grated carrots

Method

Melt butter, honey(I used milk) and jaggery in a microwave 45 seconds, keep aside to cool

Sift flour with cinnamon and baking powder

Combine the butter mixture, flour mixture and grated carrot and pour into muffin tray,

Bake in a pre heated oven at 180°C for 20 mins or until the muffins are completely baked

Cool on a wire rack

for vanilla frosting

Ingredients

2 tbsp unsalted butter, room temperature

2 cups icing sugar

4 tablespoons double cream whipping cream

½ teaspoon vanilla extract

Method

In a small bowl, beat together all the above ingredients until light and fluffy. Use immediately. Before using, bring to room temperature. Can be stored in the fridge for 3 days