carrot cake muffins

Carrot cake muffins
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We love carrots, so why not have them in muffins too. These carrot cake muffins are a delicious snack that are full of flavour and veggies!

🍴Makes: 12
🕒 Prep: 15 mins Cooking time: 20 mins

Ingredients

Muffins

  • 3 eggs
  • ½ cup brown sugar
  • ¼ cup extra virgin olive oil
  • ½ cup milk
  • 1 cup wholemeal self raising flour
  • 1/3 cup plain flour
  • 1 1/3 teaspoon bi-carb soda
  • teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 2 cups grated carrot
  • ½ cup chopped nuts or seeds (walnuts, almonds, pecans), extra for decorating
  • 1/3 cup sultanas
  • 1 teaspoon vanilla essence

Icing

  • 125g cream cheese
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • ½ lemon, juiced
  • 1 teaspoon lemon zest
  • 2 tablespoons maple syrup or honey, or more to taste

Directions

  1. Grease a muffin tray with butter or oil or use 12 cupcake cases
  2. Preheat oven to 180°C
  3. Beat eggs and sugar until frothy
  4. Mix in oil, milk and vanilla essence
  5. Add in flours, bi-carb soda and spices and mix until just combined
  6. Fold in carrot, nuts and sultanas
  7. Bake for 25 mins, test with skewer they are cooked through
  8. Allow muffins to completely cool before icing
  9. Combine all icing ingredients in a bowl and stir until smooth, adjust icing to your liking by adding more lemon zest, lemon juice or honey
  10. Use a spatula to spread icing onto muffins
  11. Sprinkle with extra nuts, seeds, grated carrot and more lemon zest if you wish

Notes

Try adding other vegetables, such as making them half carrot and half zucchini.

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