Carrot Cake Muffins
These Carrot Cake Muffins are packed full of flavour topped with a cream cheese frosting and decorated with a mini sugar carrot.
Servings: 12 Servings
Ingredients
For the Carrot Cake Muffins
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Light Brown Sugar
- 1 tsp All Spice
- 1 tsp Ground Cinnamon
- 150 g Grated Carrots
- 100 g Walnuts (chopped)
For the Cream Cheese Frosting and Decoration
- 100 g Unsalted Butter
- 100 g Icing Sugar
- 200 g Full-Fat Cream Cheese
- Carrot Decorations
Instructions
To Make the Carrot Cake Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave them to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour, sugar, ground cinnamon and allspice until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the grated carrot and chopped walnuts until they are evenly distributed.
- Split the mixture equally between your muffin liners.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Cream Cheese Frosting
- Add the butter and sugar to a large bowl and beat until it becomes thick and creamy.
- Add in the cream cheese and beat again. It will look like the mixture has curdled and split but keep beating and it will come together.
- Add the cream cheese frosting to your piping bag and pipe it onto the top of your cooled muffins. Finish by adding a sugar carrot to the top.
Notes
- These Carrot Cake Muffins will last for 3+ days in the fridge.