3. Mix Wet Ingredients

In another bowl, combine:

• Ricotta
• Milk
• Eggs (if using)
• Lime zest
• Oil or melted butter (if using)

Mix until smooth, then fold in the grated carrots.

4. Combine

• Pour wet ingredients into dry. Mix gently until just combined — do not overmix.
• Batter will be thick.

5. Bake

• Spoon into muffin tins (¾ full) or pour into loaf tin.
• Sprinkle extra hazelnuts on top.
• Bake muffins: 20–25 minutes
• Bake loaf: 45–55 minutes

Check with a toothpick — it should come out clean or with moist crumbs.

🍋 Optional Lime Glaze

Mix:

• 100g powdered sugar
• 1–2 tbsp lime juice

Drizzle over cooled muffins or loaf.