6 large muffins

  • 300 g (535 ml) cake flour
  • 15 ml baking powder
  • 5 ml fine cinnamon
  • 5 ml fine nutmeg
  • 1 ml salt
  • 350 g (440 ml) sugar
  • 375 ml sunflower oil
  • 60 ml boiling water
  • 4 eggs, separated
  • 5 ml vanilla essence
  • 200 g grated carrots
  • 100 g pecan nuts, roughly chopped
Preheat oven to 180 °C. Line muffin tins with baking paper. Butter the paper, or spray with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg and salt together. Beat sugar and oil together well and add boiling water. Beat egg yolks into oil mixture. Add oil mixture to sifted ingredients and mix well. Add vanilla, carrots and nuts and mix. Beat the egg whites until stiff and fold in carefully. Spoon into muffin tins and bake for 45 – 50 minutes. Test with a thin skewer to make sure they’re done.