Carrot Cake Muffins Recipe

Carrot cake muffins

  • makes 10
  • Easy

Take a cake shop favourite and transform it into a bake smart enough for an afternoon tea spread.

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Ingredients

  • light muscovado suga r 100g
  • groundnut oil 75ml
  • unsalted butter 50g, melted
  • eggs 3
  • milk 2 tbsp
  • orange 1, zested
  • walnuts 75g, chopped
  • dates 75g, finely chopped
  • carrots 175g, coarsely grated
  • self-raising flour 175g
  • baking powder 1 tsp
  • ground cinnamon 1/2 tsp

FROSTING

  • cream cheese 300g
  • clear honey 2 tbsp
  • orange 1, zest finely grated

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Line a regular muffin tin with paper cases or strips of baking parchment.

  • Step 2

    Put the sugar, oil, melted butter, eggs and milk in a bowl and whisk until smooth. Add the orange zest, walnuts, dates and carrots and mix. Sift the flour, baking powder and cinnamon together, and lightly fold into the muffin mixture. Do not over-mix the batter as it should be slightly lumpy. Divide throughout the tin.

  • Step 3

    Bake for about 20-25 minutes until a skewer comes out clean. Cool in the tins then transfer to a cooling rack until completely cold. To make the frosting, beat together the cream cheese, honey and orange zest and spread on top of each muffin.

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