Bake a batch of carrot and tahini muffins, then check out our classic carrot cake, vegan carrot cake and carrot cake muffins. Take it to the next level by using your own tahini.

Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.


  • 175g soft light brown sugar
  • 2 eggs
  • 150ml sunflower oil
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • 250g carrots, grated
  • 50g walnuts, roughly chopped
  • 2 tsp mixed spice


  • 50g unsalted butter, softened
  • 100g soft cheese
  • 200g icing sugar
  • 4 tbsp Belazu tahini
  • 20g walnuts, roughly chopped


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and fill a muffin tray with cupcake cases. Whisk together the sugar and eggs using electric beaters until light and fluffy, then pour in the oil. Stir through the flour, bicarbonate of soda, salt, carrots, walnuts and mixed spice until evenly combined.

  • STEP 2

    Divide equally between the cases and bake for 13-15 minutes or until risen, golden on top and cooked through. Move to a wire rack to cool.

  • STEP 3

    To make the tahini buttercream, put the softened butter and soft cheese in a bowl and use electric beaters to whisk until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking in between until you have a light, fluffy buttercream and all of the icing sugar has been incorporated. Pour in the Belazu Tahini and whisk again to incorporate. Scrape into a piping bag with a round nozzle and pipe a swirl on top of each cupcake (or just spoon some of the buttercream on top) and top with chopped walnuts.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating