A teal background topped with a small plate, with a golden muffin with white icing on top

Carrot and tahini muffins

  • makes 12
  • Easy

Give classic carrot cake an upgrade with a silky smooth, nutty tahini buttercream – these easy muffins make for the perfect mid-afternoon pick-me-up


Bake a batch of carrot and tahini muffins, then check out our classic carrot cake, vegan carrot cake and carrot cake muffins.



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


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

Find more carrot cake recipes

Carrot Cake Cheesecake Recipe

Nutritional Information

  • Kcals 443
  • Fat 26.1g
  • Saturates 6.2g
  • Carbs 45.4g
  • Sugars 32.5g
  • Fibre 2.3g
  • Protein 5.5g
  • Salt 0.7g